Hashbrown Breakfast Casserole
User Reviews
5
Hashbrown Breakfast Casserole
Description
The Hashbrown Breakfast Casserole begins by combining beaten eggs, sour cream, milk, cheddar cheese, salt, and pepper into a creamy base. Thawed hashbrowns are folded in for texture and substance. Ground pork sausage is cooked separately until browned and added to the mix, followed by sautéed diced green and red bell peppers with green onions, which add flavor and slight crunch. The combined mixture is poured into a greased baking dish and can be baked immediately or covered and refrigerated overnight to enhance flavor melding. Baking at 350°F yields a casserole with set edges and a slightly jiggly center, providing creamy and tender textures with savory sausage and the mellow bite of cheese. The vegetables offer subtle sweetness and freshness that balance the richness.
This casserole suits a hearty weekend breakfast or brunch and can be served alongside toast or fresh fruit. Because it can be prepared the day before or even frozen unbaked, it offers practical convenience for preparing breakfasts in advance. Leftovers reheat well in the microwave for quick meals later.
Make-ahead instructions include refrigerating the assembled dish for up to two days before baking and freezing the unbaked casserole for two to three months. Proper thawing and bringing to room temperature before baking ensures even cooking.
Ingredients
- 2 pounds pork sausage (I like Jimmy Dean)
- 12 large egg
- 1 cup sour cream (light, regular, or sub Greek yogurt)
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 20 oz bag hashbrowns thawed, shredded, frozen
- 4 green onions
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 2 cups cheddar cheese freshly shredded
Instructions
- Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
- Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
- Bake: Pour mixture into a greased 9x13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Notes
- Prepare the casserole up to two days ahead by assembling and refrigerating before baking.
- Store baked leftovers covered in the refrigerator for up to four days and reheat in the microwave.
- Freeze the unbaked assembled casserole for two to three months, thaw thoroughly in the refrigerator before baking.
- Use thawed frozen hashbrowns for best texture; adjust seasoning if using different sausage varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 261mg | 87% |
| Sodium | 791mg | 33% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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