Breakfast Hashbrown & Sausage Casserole
User Reviews
5
Breakfast Hashbrown & Sausage Casserole
Description
The casserole begins by shredding fresh potatoes and keeping them submerged in water to prevent browning. Ground pork sausage is browned separately, while chopped red bell pepper and onion are sautéed until tender. These cooked ingredients are combined and spread in a greased baking dish. A mixture of eggs, heavy cream, shredded Swiss cheese, salt, and black pepper is whisked and poured on top, binding the hashbrown and sausage filling as it bakes.
Baked at a relatively high temperature for about half an hour, the casserole sets into a creamy, custard-like texture enveloping the crisping hashbrowns and savory sausage. The bell pepper and onions add sweetness and moisture. Swiss cheese contributes a mild, nutty flavor that complements the pork. This dish works well as a substantial breakfast or brunch centerpiece.
Using fresh shredded potatoes adds moisture and texture contrast. The preparation separates browning of the sausage and sautéing of vegetables before layering for an even distribution and flavor balance. Serving this casserole warm allows the creamy egg custard and melted cheese to shine, making leftovers ideal for reheating.
Ingredients
- 1 lb ground pork sausage grass fed
- 1 bell pepper chopped (1 cup)
- 1 onion chopped, medium
- 4 cups potato about 4 potatoes, shredded
- ½ cup swiss cheese shredded
- 2 cups heavy cream organic
- 6 egg
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Wash, peel and coarsely shred the potatoes. Place them in a mixing bowl and cover with water because you don't want them to brown. Chop onion and red bell pepper.
- Brown grass fed ground sausage over medium high heat and transfer to a plate when done. Saute chopped red bell pepper until tender and later chopped onion, until translucent. Transfer onion and red bell pepper to a large mixing bowl, add browned sausage and stir everything.
- In another mixing bowl, whisk 6 eggs. Stir in 2 cups heavy cream and freshly shredded Swiss cheese. Season with salt and pepper.
- Spread hash brown & sausage mixture in a greased 9 x 13 in baking dish.
- Pour egg mixture on top and bake at 425 F for 30 -35 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 231g | |
| Calories | 431kcal | 22% |
| Carbohydrates | 15.5g | 5% |
| Protein | 19.2g | 38% |
| Fat | 32.5g | 50% |
| Saturated Fat | 14.3g | 72% |
| Polyunsaturated Fat | 18.2g | 107% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 218mg | 73% |
| Sodium | 792mg | 33% |
| Fiber | 2.4g | 10% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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