Sausage & Cheese Hashbrown Breakfast Casserole
User Reviews
4.7
Sausage & Cheese Hashbrown Breakfast Casserole
Description
Sausage & Cheese Hashbrown Breakfast Casserole mixes browned ground sausage and onions with a thickened milk and cheese sauce made by cooking flour with milk and incorporating hot sauce for heat. After adding two cups of cheese, hash brown potatoes, beaten eggs, and seasonings, the mixture is poured into a baking dish and topped with remaining cheese before baking. The baking process sets the eggs and melts the cheese, creating a creamy, savory casserole with tender potatoes and flavorful sausage.
The hot sauce adds a subtle kick without overpowering the dish, and the combination of cheese and eggs provides a rich and satisfying texture. The hash browns bring a soft but slightly crisp element after baking. This casserole serves well as a filling breakfast or brunch that can feed a group.
It can be assembled the night before and refrigerated, requiring a longer bake time to fully cook from cold. Letting the casserole stand briefly before serving helps it set for easier slicing.
Ingredients
- 1 lb breakfast sausage ground
- 1/2 c. onion diced, medium
- 1/2 c. flour
- 3 c. milk
- 2 tsp hot sauce Frank’s brand
- 4 c. Colby jack cheese divided
- 4 c. hash brown potatoes thawed (12 ounces, frozen
- 10 egg beaten
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.
- Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.
- Remove from the heat and add the Frank’s hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes. Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.
- Pour the mixture into a lightly greased 9 x 13 Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 45-60 minutes. Let stand 5 minutes before serving.
Notes
- This casserole can be prepared the night before and refrigerated to save time in the morning.
- If refrigerated overnight, add 15 minutes to the baking time to ensure thorough cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 244mg | 81% |
| Sodium | 1026mg | 43% |
| Potassium | 572mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 643mg | 64% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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