Breakfast Hashbrown Casserole

Hash Cass Xmas2014

Excuse the terrible picture – I was extremely hasty to eat this most delicious casserole with my husband and quite neglected to take the DSLR out versus my phone!

Some mornings you just want a little “umph” in your breakfast. Cereal just isn’t enough.

This breakfast casserole really hits the spot. Prepare it the night before and let it sit in your fridge overnight – baking it in the morning to wake up your family!

You will thank me, I assure you.

Breakfast Hashbrown Casserole
A warm, colorful, hearty and healthier hashbrown casserole than the traditional southern dish. Recipe makes a 9x9 pan and can be doubled etc.
  1. 1/2 lb sausage, cooked
  2. 3-4 cups frozen hashbrowns (half bag)
  3. 6 eggs
  4. 1 cup milk
  5. 1 red sweet pepper, chopped
  6. 1/4 onion, chopped
  7. salt/pepper/spices and herbs to taste
  8. 1/2 cup cheese for topping
  1. Preheat oven to 375F
  2. Spray a 9x9 pan (I used pyrex) with cooking oil.
  3. In a medium bowl, combine the hashbrowns, red pepper and onion, tossing with your fingers.
  4. Pour half the hashbrowns into the casserole dish. Top with all the cooked sausage and finish with the rest of the hashbrowns.
  5. In the same medium bowl (which is now empty of hashbrowns), whisk your eggs and milk with spices and herbs of your choosing.
  6. Pour the eggy mixture over the hashbrowns/sausage.
  7. Bake casserole 35-45 minutes until the casserole isn't jiggly anymore and when a toothpick inserted in the center comes out clean.
  8. Top with shredded cheese. Turn off your oven and return the casserole to the heat for 5 minutes until cheese has melted.
  9. Serve immediately with a side of fruit :)
Oh My Foodness!
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