Ingredients
thawed
I love Jimmy Deans All Natural
finely diced
diced
thinly sliced (divided)
Hashbrown Breakfast Casserole Recipe
Small Town Woman (Beth Pierce)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 20 min | 45 min | 65 min | 3 |
A super easy make-ahead and freezer-friendly Hashbrown Breakfast Casserole that is totally customizable to suit your taste with different breakfast meats like sausage, bacon, or ham, different vegetables, and a variety of cheeses.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Nonstick baking spray
Whisk
9x13 casserole dish
Large skillet
Spatula
Measuring spoon
Large bowl
Oven
Measuring cup
Instructions
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick baking spray.
Place the thawed hash browns in the bottom of the casserole dish.
30 ounce Shredded Hash Brown Potatoes thawed
Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
1 lb Ground Pork Sausage I love Jimmy Deans All Natural1 medium Onion finely diced1 Red Bell Pepper diced
Melt 1/2 cup butter and pour it over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
0.5 cup Butter 3 cup Shredded Sharp Cheddar Cheese
Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the dish and top with the remaining cheese and half of the green onions.
10 Eggs 1 cup Milk 0.5 teaspoon Dried Marjoram 0.5 teaspoon Dried Thyme 0.5 teaspoon Seasoned Salt 0.5 teaspoon Fresh Ground Black Pepper 3 cup Shredded Sharp Cheddar Cheese 3 Green Onions thinly sliced (divided)
Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
3 Green Onions thinly sliced (divided)
Hashbrown Breakfast Casserole Recipe
Small Town Woman (Beth Pierce)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 12 | 20 min | 45 min | 65 min | 3 |
A super easy make-ahead and freezer-friendly Hashbrown Breakfast Casserole that is totally customizable to suit your taste with different breakfast meats like sausage, bacon, or ham, different vegetables, and a variety of cheeses.
breakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Nonstick baking spray
Whisk
9x13 casserole dish
Large skillet
Spatula
Measuring spoon
Large bowl
Oven
Measuring cup
Ingredients
thawed
I love Jimmy Deans All Natural
finely diced
diced
thinly sliced (divided)
Instructions
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick baking spray.
Place the thawed hash browns in the bottom of the casserole dish.
30 ounce Shredded Hash Brown Potatoes thawed
Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
1 lb Ground Pork Sausage I love Jimmy Deans All Natural1 medium Onion finely diced1 Red Bell Pepper diced
Melt 1/2 cup butter and pour it over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
0.5 cup Butter 3 cup Shredded Sharp Cheddar Cheese
Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the dish and top with the remaining cheese and half of the green onions.
10 Eggs 1 cup Milk 0.5 teaspoon Dried Marjoram 0.5 teaspoon Dried Thyme 0.5 teaspoon Seasoned Salt 0.5 teaspoon Fresh Ground Black Pepper 3 cup Shredded Sharp Cheddar Cheese 3 Green Onions thinly sliced (divided)
Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
3 Green Onions thinly sliced (divided)