CHEESY HASHBROWN BREAKFAST CASSEROLE RECIPE RECIPES

RECIPE: CHEESY HASHBROWN BREAKFAST CASSEROLE - KITCHN

Recipe: Cheesy Hashbrown Breakfast Casserole - Kitchn image

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

Ingredients

Cooking spray or oil
1 tablespoon olive oil
1 pound uncooked breakfast sausage, casings removed
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons Dijon mustard
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 teaspoon freshly ground black pepper

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

CHEESY HASH BROWN CASSEROLE RECIPE | REE DRUMMOND | FOO…

Cheesy Hash Brown Casserole Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 large green chiles, diced
2 jalapenos, finely diced
1 poblano chile, diced
2 onions, diced
4 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper
2 cups grated sharp Cheddar
2 cups grated Monterey Jack
8 slices bacon, fried and chopped

Steps:

Preheat the oven to 375 degrees F.
Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

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