Hashbrown and Sausage Casserole

This is one of those recipes that I absolutely love! The hashbrown and sausage casserole can be made in advance and then popped in the oven in the morning, early enough for the kids and hubby to eat before they begin their days of work and school.

This hashbrown and sausage casserole will keep you and your family full and able to make it through the morning without the hunger pains to disrupt your morning.

A recipe that is quite simple to put together and tastes great also. This dish is made with all things breakfast! A great breakfast sausage, hash browns and eggs. It is filled with tons of flavor, a touch of heat, that can be increased or decreased to your liking, and makes a complete meal.

You could serve this as your evening meal if you wanted, there is nothing stating we cannot enjoy breakfast food in the evening.

What makes this a good recipe?

This dish is easy to prepare, can be made in advance and could be versatile and changed to what your family prefers. It is savory, filling and yet very comforting.

Can I use a different type of meat?

This dish is versatile and the meat could be changed easily. The recipe calls for a breakfast sausage, but feel free to use bacon or even ground beef.

Can I freeze the casserole?

Once the dish has been baked and cooled, you can place it in an airtight container and then put it in the freezer for up to 3 months.

How long will the casserole stay fresh in the refrigerator?

As long as the food is covered tightly after cooling to room temperature, you can keep it in the refrigerator for up to 3 or 4 days.

Ingredients:

            2 pounds Hash Browns, frozen

            2 pounds Sausage, Breakfast type, ground

            9 eggs, beaten

            2 cups Cheddar Cheese

            2 cups Milk, whole

            1 small can Green Chilis, diced (to taste)

            1 tsp Garlic Powder

            1 tsp Onion Powder

            ½ tsp Salt

            ¼ tsp Black Pepper

How to make Hashbrown and Sausage Casserole :

Step 1. Preheat the oven to 350*

Step 2. Spray a 9×13 casserole dish or baking pan with Cooking Spray

Step 3. In a skillet over medium high heat, crumble and brown the breakfast sausage until it is thoroughly cooked

Step 4. Drain the excess grease and set the sausage to the side

Step 5. In the same skillet, using the sausage grease, lightly brown the hashbrowns

Step 6. Spoon the hashbrowns into the prepared baking pan

Step 7. Place the Sausage on top of the hashbrowns

Step 8. Top with the shredded cheese

Step 9. Sprinkle the green onions on top of the cheese

Step 10. In a bowl beat the eggs and add in the milk, garlic powder, onion powder, salt and pepper

Step 11. Using a whisk, combine well

Step 12. Pour slowly over the casserole

Step 13. Place in the oven and bake for 35 to 40 minutes, until eggs are fully set

Hashbrown and Sausage Casserole

Yield: 10

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

The hashbrown and sausage casserole can be made in advance and then popped in the oven in the morning, early enough for the kids and hubby to eat before they begin their days of work and school.

Print

Ingredients

• 2 pounds Hash Browns, frozen
• 2 pounds Sausage, Breakfast type, ground
• 9 eggs, beaten
• 2 cups Cheddar Cheese
• 2 cups Milk, whole
• 1 small can Green Chilis, diced (to taste)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Salt
• ¼ tsp Black Pepper

Instructions

1. Preheat the oven to 350*
2. Spray a 9x13 casserole dish or baking pan with Cooking Spray
3. In a skillet over medium high heat, crumble and brown the breakfast sausage until it is thoroughly cooked
4. Drain the excess grease and set the sausage to the side
5. In the same skillet, using the sausage grease, lightly brown the hashbrowns
6. Spoon the hashbrowns into the prepared baking pan
7. Place the Sausage on top of the hashbrowns
8. Top with the shredded cheese
9. Sprinkle the green onions on top of the cheese
10. In a bowl beat the eggs and add in the milk, garlic powder, onion powder, salt and pepper
11. Using a whisk, combine well
12. Pour slowly over the casserole
13. Place in the oven and bake for 35 to 40 minutes, until eggs are fully set

Notes

What makes this a good recipe?

This dish is easy to prepare, can be made in advance and could be versatile and changed to what your family prefers. It is savory, filling and yet very comforting.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 724Total Fat 55gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 31gCholesterol 252mgSodium 1626mgCarbohydrates 31gFiber 3gSugar 4gProtein 26g

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