Hash Brown Casserole
Delicious breakfast casserole made with eggs, hash browns, cheese and sausage.
Servings: 9 people
Calories: 363.01kcal
Ingredients
- 1 20 oz bag hash brown potatoes
- 12 eggs
- 16 oz breakfast sausage cooked
- 1 cup red bell pepper chopped
- 1 cup milk
- 2 tablespoons dijon mustard
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 oz cheese shredded
Instructions
- Grease a 9 x 13" pan. Place hash brown potatoes in pan
- Sprinkle sausage and bell pepper over potatoes
- In a bowl, combine eggs, milk, dijon, red pepper flakes and salt and pepper.
- Pour egg mixture over ingredients in pan
- Sprinkle with cheese
- Place in a preheated 375 degree oven for 45 minutes.
- Check casserole after 45 minutes. If becoming too brown, cover with foil. Return to oven for an additional 15 minutes.
- Let casserole rest for 10 minutes before serving.
- Sprinkle with fresh chopped parsley, if desired.
Video
Notes
Tips on making hash brown casserole
- You can purchase a 20 oz bag of ready to cook hash brown potatoes or you can make your own
- Use whole milk or 2% milk
- Use a blend of shredded cheese - cheddar and Monterey Jack, or your favorite cheese
- Place casserole dish on a baking sheet when baking. This helps prevent any messy overflow. It also helps prevent the bottom of the casserole from becoming too dark.
- Check casserole after 45 minutes of baking. If becoming too dark on the top, cover with a piece of foil. Return to oven for an additional 15 minutes.
To make ahead
- Place all ingredients in the casserole dish and cover with foil. Refrigerate overnight. Remove from refrigerator at least 30 minutes before baking. Increase baking time by 15 minutes.
Nutrition
Serving: 1slice | Calories: 363.01kcal | Carbohydrates: 3.33g | Protein: 22.43g | Fat: 28.37g | Saturated Fat: 12.1g | Cholesterol: 283.7mg | Sodium: 740.18mg | Potassium: 305.96mg | Fiber: 0.49g | Sugar: 2.44g | Vitamin A: 1177.61IU | Vitamin C: 21.49mg | Calcium: 252.81mg | Iron: 1.88mg