Sausage Egg Hashbrown Casserole
Sausage Egg Hashbrown Casserole is a main course that serves 6. One portion of this dish contains about 19g of protein, 22g of fat, and a total of 319 calories. For $1.2 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 22 people were glad they tried this recipe. A mixture of breakfast sausage, salt, green onions, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Simple Green Moms. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. If you like this recipe, you might also like recipes such as Sausage Hashbrown Breakfast Casserole, Breakfast for Dinner Casserole: An easy hashbrown casserole, and Hashbrown & Egg Nests.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
12 ounces breakfast sausage
9 eggs
green onions (optional for topping)
1 teaspoon Herbes of Provence
¼ cup milk (or almond milk for paleo)
1 lb. shredded potatoes or hashbrowns
salt + pepper to taste
Equipment:
baking paper
frying pan
oven
whisk
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees and line a 8x8 pan (or skillet) with parchment paperBrown sausage until fully cooked then remove from heat and set asideIn a bowl, whisk 6 eggs with milk and seasoningsAdd shredded potatoes (or hashbrowns) and sausage then stir until combinedTransfer to prepared pan, cover loosely with foil, and bake for 30 minutesCarefully remove foil and place remaining eggs on topIncrease oven heat to 425 degrees and bake (uncovered) for an additional 10 minutesRemove from oven and let cool for several minutes before serving
Step by step:
1. Preheat oven to 350 degrees and line a 8x8 pan (or skillet) with parchment paper
2. Brown sausage until fully cooked then remove from heat and set aside
3. In a bowl, whisk 6 eggs with milk and seasonings
4. Add shredded potatoes (or hashbrowns) and sausage then stir until combined
5. Transfer to prepared pan, cover loosely with foil, and bake for 30 minutes
6. Carefully remove foil and place remaining eggs on top
7. Increase oven heat to 425 degrees and bake (uncovered) for an additional 10 minutes
8. Remove from oven and let cool for several minutes before serving
Nutrition Information:
covered percent of daily need
