Hash brown breakfast casserole

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Hash brown casserole

This creamy dish is filled with flavorful vegetables, spicy sausages and melted cheese. I add greens and my children have no idea they are there. No surprise it’s one of our favorite meals. We love casseroles for breakfast because they are quick and easy to make, you can feed a big crowd and make these in advance. The leftovers reheat really well.

This casserole is healthier than many others. It’s made with whole food ingredients and you know what you put in there. Don’t take frozen hash browns! You can easily make the meal with potatoes that are boiled.

It’s very quick and easy and you will avoid added preservatives. You can even make this casserole with sausages that you flavor yourself by mixing your favorite spices with ground pork. And as with many other recipes, it’s better to use shredded cheese by taking a whole clock and shredding it yourself.

Hash brown breakfast casserole

This is quick and easy hash brown casserole that you can make a day in advance and put together in the mornung. Just take it out of the fridge about 10 minutes before cooking for a delicious breakfast.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 350 kcal

Ingredients

  • 12 oz sausage rolls
  • 1 bag hash browns
  • 250 ml diced onion
  • 1 diced bell pepper
  • 8 eggs
  • 15 ml salt
  • 8 ml black pepper
  • 12 oz milk
  • 375 ml cheddar cheese

Instructions

  1. Preheat the oven to 350F. Break sausages into small pieces and put them in the pan. Add vegetables and cook for 5 minutes over medium heat. Sausages should be brown, make sure that vegetables stay soft, not mushy.

  2. Take a bowl and mix together milk and eggs. Add 250 ml of cheese and seasoning. Take a baking pan, spread hash browns. Top with sausages and egg mixture. Sprinkle with cheese, cover the casserole.

  3. Bake for 40 minutes. When the time is almost over, remove the cover and bake for 30 minutes until the top is bubbly.

Recipe Notes

If you make this hash brown casserole the day before, remove it from the fridge 10 minutes before cooking and place in the oven for 1 hour.

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