Breakfast Sausage And Hash Browns Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
• Bake in the preheated oven until bubbling and golden, about 45 minutes.

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°F Butter 8x8x2-inch glass baking dish.
• Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
• Layer potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Steps:

• Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350 for 35 to 40 minutes.

Steps:

• Cook sausage and onion.
• Remove sausage and drain.
• In remaining sausage grease cook the potatoes.
• Mix together the sausage, potatoes, and 1/2 of the cheese.
• Place in a 9"x13" dish.
• Sprinkle rest of cheese on top.
• Bake at 350°until heated through.
• (This can be made ahead and refrigerated for a few days or can be frozen).

Steps:

• Heat oven to 375.
• Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks.
• Remove sausage with a slotted spoon and transfer to a large mixing bowl.
• Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
• Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked.
• Add the garlic and saute for an additional 2 minutes or until fragrant.
• Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
• In a separate bowl, whisk together the eggs, milk, and black pepper until combined.
• Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes.
• Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.

Steps:

• Preheat oven to 350. Grease a half casserole baking dish or deep-dish pie plate.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly,5 to 7 minutes. Drain and dischard grease.
• Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl.
• Whisk milk, eggs, and remaining salt together in another bowl.
• Pour hash brown mixture into prepared baking dish and pour egg mixture evenly over hash brown mixture.
• Bake in the preheated oven until bubbling and golden, about 45 minutes.

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 oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes., Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

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.