BREAKFAST HASHBROWN CASSEROLE RECIPE RECIPES
PIONEER WOMAN HASHBROWN BREAKFAST CASSEROLE RECIPE ...
Enjoy a filling and savory breakfast with this Pioneer Woman hashbrown breakfast casserole. It has eggs, sausage, cheese, and hash browns.
Provided by Louise
Total Time 1 hours
Prep Time 10 minutes
Cook Time 30 minutes
Yield 9
Number Of Ingredients 10
Steps:
- Prepare the oven by preheating it to 375 degrees F.
- Heat a large skillet and melt the butter on it. Add onions and chilies to the skillet until they turned brown, almost into black.
- Add the frozen hash browns then add the seasonings. Mix and stir well.
- Prepare a buttered baking dish and lay out the mix into it. Layer the mix with grated cheese and bacon on the top.
- Bake inside the oven for about 30 minutes until it turns hot and bubbly.
Nutrition Facts : Calories 402.00kcal, CarbohydrateContent 40.00g, CholesterolContent 50.00mg, FatContent 20.00g, FiberContent 4.00g, ProteinContent 17.00g, SaturatedFatContent 11.00g, ServingSize 9.00 people, SodiumContent 426.00mg, SugarContent 2.00g, UnsaturatedFatContent 6.00g
RECIPE: CHEESY HASHBROWN BREAKFAST CASSEROLE - KITCHN
Sour cream makes this hashbrown breakfast casserole better than the rest, adding a richness that prevents the eggs from becoming too dry during baking.
Provided by Kelli Foster
Categories Egg dish Breakfast Egg casserole Casserole Breakfast casserole
Total Time 0S
Yield 8
Number Of Ingredients 13
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.
- Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.
- Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Pour over the vegetable mixture.
- Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.
Nutrition Facts : SaturatedFatContent 14.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.2 g, SugarContent 5.0 g, ServingSize Serves 8, ProteinContent 25.2 g, FatContent 38.7 g, Calories 524 cal, SodiumContent 722.4 mg, FiberContent 2.3 g, CholesterolContent 0 mg
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