HASH BROWN BITES RECIPES

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AIR FRYER HASH BROWN EGG BITES RECIPE | FOOD NETWORK ...



Air Fryer Hash Brown Egg Bites Recipe | Food Network ... image

The air fryer is a fantastic way to cook bite-sized egg casseroles, which are made even better topped with crispy hash browns.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 10 minutes

Yield 7 servings

Number Of Ingredients 8

Nonstick cooking spray, for the mold
4 large eggs 
1/4 cup heavy cream 
Kosher salt 
2/3 cup shredded Cheddar 
1/4 cup diced red bell peppers 
1 scallion, white and green parts sliced 
1/2 cup shredded frozen hash browns, thawed

Steps:

  • Spray the cavities of a 7-cavity silicone egg bites mold with nonstick spray. Whisk together the eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain.
  • Divide the egg mixture, 1/3 cup of the Cheddar, the bell peppers and scallions among the cavities of the mold. Gently stir the mixture in each cavity with a spoon. Transfer the mold to the basket of a 6-quart air fryer, set it to 300°F and cook for 3 minutes. 
  • Meanwhile, combine the hash browns and remaining 1/3 cup Cheddar in a small bowl. Gently top each egg bite with the hash brown-cheese mixture. 
  • Set the air fryer to 300°F and cook for 12 minutes more. The top of each bite should be golden brown and the eggs should be set. Remove the mold and let stand for 10 minutes before popping out the egg bites. Serve warm. 

HASH BROWN BREAKFAST CASSEROLE RECIPE - BETTYCROCKER.COM



Hash Brown Breakfast Casserole Recipe - BettyCrocker.com image

Looking for a tasty breakfast! Then try this casserole that’s made with sausage, potatoes and Original Bisquick® mix!

Provided by Betty Crocker Kitchens

Total Time 9 hours 30 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

1 lb bulk spicy pork sausage
1 small onion, chopped (1/4 cup)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick™ mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded sharp Cheddar cheese (8 oz)
Picante sauce or green hot sauce, if desired
Sour cream, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
  • In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
  • Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

Nutrition Facts : Calories 451 , CarbohydrateContent 22 g, FatContent 2 , FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 895 mg

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