Baked Hashbrown Sausage Breakfast Casserole Recipe2018-06-11
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
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 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 a 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 woth a wooden spatula. Sprinkle arrwroot powder over 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 craked 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 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.
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.