HASH BROWN EGG CASSEROLE RECIPES RECIPES

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OVERNIGHT COUNTRY SAUSAGE AND HASH BROWN CASSEROLE RECIPE ...



Overnight Country Sausage and Hash Brown Casserole Recipe ... image

Create this overnight breakfast casserole with classic brunch flavors for a slow, relaxing morning with the family. It's the ultimate lazy morning meal! In just 20 minutes, you can prep this make-ahead breakfast casserole with hash browns, eggs, sausage and cheese for a delicious start to the day.

Provided by Pillsbury Kitchens

Total Time 9 hours 25 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

1 package (16 oz) bulk hot pork sausage
10 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Steps:

  • Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 5 to 7 minutes or until no longer pink; drain.
  • In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

Nutrition Facts : Calories 350 , CarbohydrateContent 17 g, CholesterolContent 280 mg, FatContent 1 , FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 3 g, TransFatContent 0 g

EGG AND HASH BROWN CASSEROLE RECIPE | ALLRECIPES



Egg and Hash Brown Casserole Recipe | Allrecipes image

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Provided by ddelisle

Categories     Breakfast Potatoes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6 eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices tomato
1 ½ teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  • Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  • While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  • Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Facts : Calories 386.1 calories, CarbohydrateContent 15.1 g, CholesterolContent 170.5 mg, FatContent 28.7 g, FiberContent 0.1 g, ProteinContent 17.3 g, SaturatedFatContent 9.6 g, SodiumContent 771.5 mg, SugarContent 1.3 g

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