Breakfast Casserole With Hash Browns Recipes

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

Steps:

• Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
• Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Steps:

• Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
• Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
• Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
• Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

Steps:

• Brown bulk sausage in a skillet and drain very well.
• Prepare hash browns according to package directions, season with the onions, salt, pepper and cayenne pepper while cooking.
• Combine sausage, hash browns and cheese in a bowl making sure all ingredients are well mixed.
• Use a whisk to mix the eggs and milk in a bowl.
• Place the meat mixture in a baking pan and pat down evenly throughout.
• Pour the egg mixture over the top.
• Bake at 350 degrees for 40 minutes, broil on high for an additional 3 minutes at the end.
• Remove from the oven and let sit for about 10 minutes and enjoy.

Steps:

• Heat oil in large skillet.
• Add hash browns, onion, and bell peppers.
• Cook until potatoes begin to brown.
• Spray 9" x 13" baking dish with Pam.
• Spread potato mixture in pan.
• Top with ham.
• Pour beaten eggs over all and season to taste with salt and pepper.
• Gently stir to coat all ingredients with eggs.
• Sprinkle with cheese.
• Refrigerate overnight.
• Bake uncovered at 375 degrees for 35 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.
• Beat eggs, milk, salt, and pepper together in a bowl.
• Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.

Steps:

• Cook sausage and onion in large frying pan over medium-high heat for 5 minutes or until meat crumbles.
• Stir in hash browns, and cook for 5 to 7 minutes or until sausage is no longer pink and hash browns are lightly browned.
• Drain mixture well on paper towels.
• Spoon mixture into a lightly greased 13 x 9-inch baking dish.
• A stoneware baking dish works really well.
• Stir together the lightly beaten eggs, shredded cheese, milk, baking mix, salt and pepper.
• Pour evenly over sausage/hashbrown mixture.
• Stir well.
• Cover and chill for 8 hours.
• Bake covered with foil at 350 degrees for 45 minutes.
• Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the middle comes out clean.
• Remove from the oven and let stand for 5 minutes.
• You can also keep the casserole warm until you are ready to eat by covering it with foil and putting it in a 200 degree oven.
• Optional toppings: sour cream, favorite sauce of your choice (picante, hot sauce) You can also garnish it with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Spray a 9 X 13 pan with non-stick cooking spray.
• Cook sausage until browned, stirring to crumble; drain well.
• Place croutons in the pan.
• Sprinkle sausage over croutons.
• Top with 1 cup of the cheese.
• Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Mix potato soup with milk and pour over the top of the casserole.
• Cover with the hash browns.
• Bake for 1 hour.
• Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
• Cut into squares and serve.

Steps:

• Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or untl sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13-x9-inch baking dish.
• Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
• Bake, uncovered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 minutes more or until a wooden toothpick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
• Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.