Hashbrown Breakfast Casserole
1 pound mild ground pork sausage
1 pound hot ground pork sausage
1 (30-ounce) package frozen hash browns
1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
- Turn oven on to 350 degrees
- In a pan, cook the sausage until browned. Drain out the fat
- Make the hashbrowns according to package directions.
- Mix in the salt and pepper into the hashbrowns
- Stir together the hashbrowns, sausage, and cheddar cheese
- In a seperate bowl, mix together ther eggs and milk
- With a casserole dish, first add the sausage mixture followed by the egg mixture
- Cook for 40 minutes
Hashbrown Breakfast Casserole
Ingredients
1 lb ground sausage ("hot" or "sage" flavored)
1/4 cup chopped onion
2 1/2 cups frozen cubed hash brown potatoes
5 large eggs, lightly beaten
8 ounces shredded sharp cheddar cheese (2 cups)
1 3/4 cups milk
1 cup baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
- Turn oven on to 350 degrees
- In a pan, cook the sausage and onion for 4-5 minutes
- Stir in the hash browns and cook for 6-7 minutes until the sausage and hashbrowns are browned. Drain fat
- In a casserole dish, mix in the sausage mixture
- In a seperate pan, mix together the eggs, cheese, milk, salt, pepper, and baking mix
- Pour egg mixture into casserole dish
- Bake for 45 minutes
Hashbrown Breakfast Casserole
Ingredients:
4 cups frozen shredded hash brown potatoes, thawed
1-1/2 cups egg substitute
1 cup finely chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup shredded reduced-fat cheddar cheese
- Turn oven on to 350 degrees
- In a bowl, mix together the egg substitute, hash browns, chicken, pepper, and garlic powder
- Pour the egg mixture into a casserole dish and top with cheese
- Cook for 40 minutes