HOW TO MAKE A BREAKFAST CASSEROLE WITH HASH BROWNS RECIPES

BREAKFAST CASSEROLE WITH HASH BROWNS - ALLRECIPES

Breakfast Casserole with Hash Browns - Allrecipes image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories Breakfast Potatoes

Total Time 9 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 11

Ingredients

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, CarbohydrateContent 24.3 g, CholesterolContent 199.2 mg, FatContent 30.8 g, FiberContent 2.5 g, ProteinContent 22.8 g, SaturatedFatContent 14.8 g, SodiumContent 1618.6 mg, SugarContent 1.5 g

SAUSAGE BREAKFAST CASSEROLE - HOW TO MAKE BREAKFAST CASSE…

Sausage Breakfast Casserole - How to Make Breakfast Casse… image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Provided by THEPIONEERWOMAN.COM

Categories brunch breakfast brunch comfort food main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

Ingredients

Butter or nonstick spray
1 lb. breakfast sausage, such as Jimmy Dean
4 scallions, chopped, white and green parts divided
1 red bell pepper, chopped
10 eggs
1 1/4 c. heavy cream
1 tbsp. Dijon mustard
2 tsp. hot sauce, optional
1 1/2 tsp. salt
1 tsp. black pepper
2 c. shredded sharp cheddar cheese, divided (8oz package)
1 30 oz package of frozen, shredded hash browns, thawed

Steps:

Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly. Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer. Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

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SAUSAGE BREAKFAST CASSEROLE - HOW TO MAKE BREAKFAST CASSE…

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.
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Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly. Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer. Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

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