FRESH BROWN EGGS RECIPES

HASH BROWN AND EGG CASSEROLE | ALLRECIPES

Hash Brown and Egg Casserole | Allrecipes image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories Breakfast and Brunch Potatoes

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 1 - 8x8 inch casserole

Number Of Ingredients 9

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
? teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, CarbohydrateContent 30.4 g, CholesterolContent 259.5 mg, FatContent 48.9 g, FiberContent 2.4 g, ProteinContent 33.5 g, SaturatedFatContent 22.8 g, SodiumContent 1141.7 mg, SugarContent 2.2 g

HASH BROWN AND EGG SKILLET BREAKFAST | RECIPES | WW USA

Hash brown and egg skillet breakfast | Recipes | WW USA image

This healthy, yet hearty breakfast skillet brings wedges of egg-topped potato pancake to the table in just 30 minutes. For best results when making the oversized potato pancake, make sure to press down on the potatoes to create an even layer after the potatoes have softened. That will help ensure they are evenly browned and make it easier to flip the pancake. To bulk up this meal, cook fresh vegetables, such as diced bell peppers or jalapeños, along with the onion and garlic. For a more Southwestern take, use ground cumin in place of the sage, and top each serving with fresh salsa or pico de gallo.

Provided by WEIGHTWATCHERS.COM

Categories Brunch,Breakfast

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tsp Sunflower oil or canola oil
0.5 medium Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
3 medium Uncooked potato(es) scrubbed, shredded, and squeezed dry
0.5 tsp Table salt
0.25 tsp Black pepper
0.125 tsp Ground sage or to taste
4 large egg(s) Egg(s)
4 medium Uncooked scallion(s) sliced

Steps:

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
Add the potatoes, salt, pepper, and sage to the skillet; cook, stirring frequently, until the potatoes are softened, about 5 minutes. With a spatula, press down on the potatoes to make an even layer. Continue to cook, without stirring, until the potatoes are lightly browned, about 5 minutes longer.
Place a large plate on top of the potato cake and carefully turn the skillet over. Slide the potato cake back into the skillet. With a spoon, make 4 indentations in the potato cake that are large enough to hold an egg.
Break 1 egg into each indentation. Sprinkle the eggs and potatoes with the scallions. Cover the skillet and cook until the eggs are set, about 5 minutes. Yields 1/4 of skillet per serving.

Nutrition Facts : Calories 85 kcal

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