Baked Hashbrown Sausage Breakfast Casserole Recipe2020-06-11
- Cuisine: American
- Course: Breakfast, Main Dish
- Skill Level: Beginner
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
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
- 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
Preheat an oven to 350 F (175 C). Lightly grease 3-quart (3 l) baking sheet with coconut oil.
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.
In a medium mixing bowl, combine beaten eggs and remaining coconut milk, spices, salt, 1/3 of chopped green onions.
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.
Turn off the oven and remove baked hashbrown form it. Transfer to a serving plate. Cut into squares and serve immediately.