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We love it! I recently made it for dinner using my own shredded organic potatoes, venison sausage, organic spinach, mushrooms, minced garlic, Daiya vegan cheese, and reducing the (almond) milk by 1/4 cup.
#BREAKFAST CASSEROLE WITH HASH BROWNS FULL#
I'm SO glad to have a delicious and versatile breakfast casserole recipe that isn't full of bread! -Updated : Thank you, 80percentgray, for correcting the amount of potatoes in your yummy recipe above. Next time I may even try to make it healthier with venison sausage, and shred my own organic potatoes. I baked it a little longer and it came out great! I have also made it using chopped broccoli and diced cooked ham. I folded the cheese and sausage into the egg mixture and then stirred the egg mixture into the potatoes. I also used 2 cups of shredded cheese and 8 eggs with 1.5 cups of milk whisked in. I had to use a larger 11x16 baking dish to fit the potatoes. Let cool 5 minutes, then slice and serve.Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers' advice. Bake until eggs are just set, about 30 minutes.Fold hash brown mixture into egg mixture, then pour into prepared baking dish. black pepper until smooth and well combined. In another large bowl, whisk eggs, broth, sour cream, mustard, hot sauce, 1/2 tsp.Scrape hash browns into bowl with sausage and vegetables. Cook hash browns, stirring a few times, until golden brown and crisp, about 12 minutes. Return skillet to medium heat and heat remaining 2 tbsp.Scrape vegetable mixture into bowl with sausage. Add spinach by large handfuls, tossing and wilting in between each addition, until all spinach is incorporated and wilted, about 3 minutes more. Add garlic and cook, stirring, until fragrant, about 1 minute. Cook onion, bell pepper, a pinch of salt, and a pinch of black pepper, stirring occasionally, until veggies are softened and light golden, about 3 minutes. Return skillet to medium heat and heat 1 tbsp.Drain any excess oil in skillet, then transfer sausage to a large bowl. oil. Cook sausage, breaking up with a wooden spoon into small bits, until browned and cooked through, about 3 minutes. In a large nonstick skillet over medium-high heat, heat 1 tbsp.Grease a 13"-by-9" baking dish with cooking spray. This crowdpleaser also doubles as a great make-ahead weekday breakfast-just bake, slice, and refrigerate in an airtight container in the refrigerator for up to 3 days. If you're tight on time, it’s fine to skip it and just mix in the frozen hash browns right from the bag otherwise, stay the course, it's worth it! Not here. Browning the potatoes in the skillet adds a world of flavor and texture to the casserole. Most classic egg and hash brown casseroles skip the step of crisping up the hash browns in a skillet before baking. Though it makes for a great breakfast on its own, this casserole would be delicious as the centerpiece of a laid-back brunch, paired with fruit salad and mimosas. Enter this egg & hash brown casserole, which delivers all those classic breakfast foods in one single dish (plus a hefty layer of melted cheddar on top, to boot). (Popeye would approve.) But it requires a lot of work, not to mention A LOT of dishes. Listen, we love a big breakfast featuring all the usual suspects-fluffy scrambled eggs, crispy hash browns, a plate of breakfast sausage, and a pile of sautéed spinach for good measure.