Breakfast Hash Brown Casserole 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:

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
• In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
• Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

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 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.

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

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 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:

• 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:

• Follow cooking instructions on sausage packaging and crumble while cooking. Drain any excess liquid when finished. In a large bowl, toss together hash browns, sausage and cheese, set aside. In a separate bowl combine the remaining ingredients and whisk or use a hand blender until the eggs start to foam on the top. Coat a 9 x 13 baking dish with cooking spay or butter. Place hash brown mixture into baking dish and pour egg mixture over the top. Make sure the egg mixture completely saturates the potatoes. Cover and place in the refrigerator if baking in the morning. Bake in a preheated 350 degree oven for 1 hour. Place foil over the casserole about half way through as the top will start to brown.
• OPTIONS: You can sprinkle additional cheese on the top before taking it out of the oven.
• I usually use some freshly grated cheese in the recipe, as it seems to have more moisture and I find the packaged shredded variety a little dry. This usually will make a difference when refrigerating and reheating leftovers, so the casserole won't become too dried out.
• Try adding any leftover or fresh vegetables you might have on hand. Remember that frozen veges will contain some water, in which you would need to increase your baking time.
• Substitute the sausage with precooked crumbled bacon. Not sure how much you would use.
• Serve with salsa.

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:

• 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:

• Preheat oven to 350 degrees with rack in upper third. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Slowly whisk in broth and milk; bring just to a boil, whisking constantly. Remove from heat; season sauce with salt and pepper.
• Heat oil in a skillet over medium-high heat; cook sausage until browned, about 2 minutes a side. Transfer to a 9-by-13-inch baking dish, scattering evenly.
• Reduce heat to medium, add peppers to skillet, season with salt, and cook until browned and softened, about 7 minutes. Add vinegar; cook 30 seconds more, scraping up browned bits. Spoon evenly over sausage in dish.
• In a bowl, combine potatoes, cheese, scallions, and sauce. Add to baking dish in an even layer. Cover with parchment-lined foil. Bake 40 minutes, then uncover and turn oven to broil; cook until top is well browned, about 8 minutes. Serve warm.

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.