An easy and adaptable breakfast casserole perfect for feeding a large crowd that is made with hashbrowns, eggs, cheese, and sausage.
Source: A Mindful Mom
1. Preheat oven to 350 F and brown sausage.
2. Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
3. Layer browned sausage over hashbrowns.
4. Sprinkle cheese over top of sausage and hashbrowns.
5. Mix together eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese.
6. Bake for 40-45 minutes or until eggs are set.
Notes
Hashbrowns: You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs. You can also choose to use fresh or frozen hashbrowns, just be sure they are defrosted before preparing this casserole.
To make this casserole the night before: Assemble up to step five, cover, and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.
I love sharp cheddar cheese for this casserole, but Gruyere, Swiss, or Gouda will work well.
Can be easily doubled: most bags of frozen hashbrowns come in 32 ounces, this recipe only calls for 16 oz. If doubled, use a 9x13 pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 341 | ||
Calories from Fat: 230 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 271.7mg | 84 % | |
Sodium 567.1mg | 20 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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