Baked Hashbrown Sausage Breakfast Casserole Recipe

Easy Breakfast Casserole with Sausa...
Easy Breakfast Casserole with Sausage
2020-06-11
baked hashbrown sausage breakfst casserole recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    352
  • Protein

    30 g
  • Carbohydrate

    37.7 g
  • Fat

    10.2 g
  • Cholesterol

    48.5 mg
  • Sodium

    786 mg
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Baked hashbrown sausage breakfast casserole recipe. Sausages with coconut milk, vegetables, and eggs baked in an oven. Excellent choice for any breakfast! You can also cook hashbrown breakfast in a slow cooker (recipe adapted from https://www.tasteofhome.com)

Slow Cooker Hashbrown Egg Breakfast Recipe

Makes 12 servings

Ingredients: 32 oz (960 g) package frozen hash brown potatoes, thawed and cut into cubes, 2 cups (500 ml) cooked ham, cut into cubes, 1½ cups (375 ml) shredded Cheddar cheese, 1 large green bell pepper, seeded and chopped, 1 yellow onion, peeled and chopped, 12 large eggs, beaten, 1/2 cup (125 ml) 2% milk, 1 teaspoons each: salt and freshly ground black pepper

Instructions: Lightly grease 6-quart (6 L) slow cooker with nonstick cooking spray. Layer 1/3 of thawed and cubed hash brown potatoes, ham, shredded Cheddar cheese, chopped green bell pepper, and onion in the greased slow cooker. Repeat layers twice.

In a large mixing bowl, combine milk, 12 beaten eggs, salt, and black pepper. Whisk well and pour over top of potatoes.

Cover slow cooker and cook on high-heat setting for 30 minutes. Reduce heat low and cook for further 2½-3 hours or until thermometer reaches 320º F (160º C).

Turn off the slow cooker and open the lid. Using a wooden spatula, remove baked hashbrown from the cooker and transfer to a serving plate. cut into squares and serve immediately.

Baked Hashbrown Sausage Breakfast Casserole Recipe

Ingredients

  • 1 pound (480 g) bulk breakfast sausages
  • 2 tablespoons (30 ml) aroowroot powder
  • 13½ oz (200 ml) can coconut milk
  • freshly cracked black pepper, to taste
  • 1 pound (480 g) shredded hash brown potatoes
  • 1 bunch fresh green onions, finely chopped
  • 6 large eggs, beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • coconut oil

Method

Step 1

Preheat an oven to 350 F (175 C). Lightly grease 3-quart (3 l) baking sheet with coconut oil.

Step 2

In a large nonstick skillet, cook sausages over medium-high heat until browned, for about 5 minutes, breaking them into small pieces with a wooden spatula. Sprinkle arrowroot powder over the cooked sausages, stirring to coat, then pour in 1½ cups (375 ml) coconut milk. Cook, stirring occasionally, until mixture comes to boil, for about 3-5 minutes. Add cracked black pepper.

Step 3

In a medium mixing bowl, combine beaten eggs and remaining coconut milk, spices, salt, 1/3 of chopped green onions.

Step 4

In the greased baking sheet, spread hashbrowns evenly, then lightly season with a pinch of salt. Top with 1/3 of chopped green onions, then sausage mixture, then egg mixture. Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 5

Turn off the oven and remove baked hashbrown form it. Transfer to a serving plate. Cut into squares and serve immediately.

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