Hashbrown Breakfast Casserole
User Reviews
5.0
3 reviews
Excellent
Hashbrown Breakfast Casserole
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This easy Hashbrown Breakfast Casserole is a hearty and delicious savory breakfast made with frozen hashbrowns, ground sausage, eggs, and cheese. This breakfast casserole takes minutes to prep, can be made ahead, and feeds a crowd!
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Ingredients
- 3 tablespoons unsalted butter
- 32 ounces frozen hashbrowns
- 1 pound ground sausage
- 1 bell pepper diced
- 2 clvoes garlic minced
- ½ cup yellow onion diced
- 2 cups cheddar cheese grated
- 8 large eggs
- ½ cup milk
- ½ cup heavy cream
- 1 teaspoon seasoned salt
- 1½ teaspoon salt
- ½ teaspoon black pepper
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Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside.
- Melt butter in a large skillet over medium heat.
- Add the frozen hashbrowns, and cook for 10 minutes, stirring occasionally to get crispy on all sides.
- Remove the hashbrowns to the prepared baking dish.
- In the same skillet add the ground sausage and cook over medium heat, breaking it up as it cooks. Cook while stirring, until meat is starting to brown. Add the bell pepper and onion to cook with the sausage.
- Once sausage is browned and no longer pink and veggies are softened, add the garlic and cook an additional 30 seconds.
- Spoon the sausage mixture on top of the hash browns in the baking dish. Add the grated cheddar cheese. Stir this all together until combined.
- In a medium size mixing bowl add the eggs, milk, and heavy cream. Season with the seasoned salt, salt, and pepper. Whisk this together.
- Pour this mixture over the top of hashbrowns in the baking dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
- Remove the foil and continue baking another 10 minutes.
- Allow to cool briefly before slicing.
- Top with fresh parsley and chives as desired for serving.
Equipments used:
Notes
- Hashbrowns: Both shredded or diced frozen hashbrowns work in this breakfast casserole recipe. They don’t need to be defrosted either, cook them straight from the freezer. This saves time when you’re prepping. You can substitute with homemade hashbrowns also.
- Ground Sausage: Use regular pork breakfast sausage.
- Red Bell Pepper: Or you can use yellow, orange or green bell pepper. If you want more spice use a jalapeño pepper.
- Seasoned Salt: We use Redmond Seasoned Salt, which is a combination of salt, onion, coriander, mustard, black pepper, paprika, celery salt, turmeric and parsley. Any other brand of seasoned salt can be used. Or you can make a homemade seasoned salt blend.
- Cheese: Grated cheddar cheese or other melting cheese of your choice.
- Heavy Cream & Milk: 2 % or whole milk are good options, you can also use half-and-half in place of combining milk and cream. Or use a dairy free option if needed.
- Make Ahead Instructions: Prepare the casserole one day before by following the recipe to prepare it. However, instead of baking, cover the dish and store in the refrigerator overnight. In the morning, remove the dish from the fridge and allow it to sit at room temperature while preheating the oven. Bake as directed.
- Store: Store leftovers of this hashbrown breakfast casserole in an airtight container in the refrigerator for 3-4 days. To reheat, cover with foil and bake in the oven at 350 degrees F for 10-20 minutes until warmed.
- Freeze: Allow the breakfast casserole to cool to room temperature. Then wrap tightly with foil or place in a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
19g
(6%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
210mg
(70%)
Sodium
1097mg
(46%)
Potassium
507mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1124IU
(22%)
Vitamin C
24mg
(27%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 210mg | 70% |
| Sodium | 1097mg | 46% |
| Potassium | 507mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1124IU | 22% |
| Vitamin C | 24mg | 27% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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