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Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs

This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!

The actions to create it are simple. Brown up some sausage. (I highly recommend using"hot" Italian sausage, since it will help flavor the entire casserole.) Saute garlic, some onions and a pepper. (Or you can use a jar of roasted reds.) Add those together with milk, some eggs and cheese, and toss everything until blended with the potatoes. Pop it and cook till the potatoes are tender.

Recipe adapted from here
ìngredìents:
  • 1 pound ìtalìan sausage (ì prefer hot, but mìld or sweet also work)
  • 1 medìum whìte onìon, peeled and dìced
  • 3 cloves garlìc, mìnced
  • 1 red bell pepper, cored and dìced (or 1 jar of roasted red peppers, draìned and dìced)
  • 6 eggs
  • 1/3 cup mìlk
  • 1 (20 ounce) bag frozen hash browns, thawed (ì used the cubed kìnd)
  • 2 cups shredded cheddar or mozzarella cheese
  • 1/4 teaspoon freshly-ground black pepper
  • (optìonal toppìng: thìnly slìced green onìons)
INSTRUCTIONS
  1. Heat oven to 375°F.
  2. Add the sausage into a medium skillet. Cook medium-high heat until browned, crumbling the sausage as it cooks. Remove with a slotted spoon and transfer to a large bowl. Reserve about 1 tbsp of sausage grease in the pan, discarding the remainder. Add red pepper and the onion to the pan, and simmer until cooked for 5 minutes. Add the garlic and saute until fragrant for another 2 minutes. (If using the jarred roasted red peppers, then wait to stir them till after the garlic) Pour in the bowl with the sausage. Insert 1 1/2 cups cheese and the hash browns . Stir to combine.
  3. In a different bowl, whisk together the eggs, milk and pepper until blended. Add them and stir to combine. Pour the mixture to a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish may also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for thirty minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the centre are cooked through. (I recommend using a fork to pull among the potatoes out and examine it to see whether it is tender and cooked through). Remove and allow for 5 minutes. Sprinkle with green onions and serve!

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