Hashbrown Casserole
Breakfast is the most important meal of the day, but it can also be the most overlooked! This Hashbrown Casserole has sausage, egg and cheese, so it is plenty hearty to have before school, work or on any holiday. Give yourself this boost in the morning! Serve with some fresh fruit or even my Black Bean Salad with avocado.
Hashbrown Casserole Recipe
Ingredients:
1 bag thawed hashbrowns (about 30 oz)
1 lb raw sausage meat
1 dozen eggs
2 cups shredded cheddar cheese
3 cups rice cereal (like Rice Krispies)
1/4 cup milk
1/2 large onion, chopped
2 stalks celery, chopped
1/2 cup red bell pepper, chopped
1/2 tsp garlic salt
1 Tbsp seasoning salt
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
1 tsp thyme
3 Tbsp butter and 1 tsp butter
salt and pepper to taste
sour cream (optional)
Preheat your oven to 350 degrees. In a large frying pan, melt 1 tsp of butter. Add your celery, onion, and pepper. Sauté your vegetables until they are soft.
Stir in your garlic salt and Italian seasoning. Add your sausage meat to the pan and break up so it’s crumbled and fine. Cook your sausage until it is browned.
Transfer sausage to the bottom of a 13×9″ baking dish. Press sausage mixture with the back of a spoon so it lays in an even layer on the bottom of the pan. Take 3/4 cup of the shredded cheese and sprinkle it over the sausage mixture.
In a nonstick frying pan, combine the eggs, milk, thyme, salt, and pepper. Begin to scramble your eggs. Stir the eggs quite often and remove off the heat when they are about 3/4 cooked. (You will want a consistency of partially cooked egg while some of it still remains liquid).
Place the egg mixture over the cheese and spread the eggs in an even layer. Take another 3/4 cup of shredded cheese and sprinkle it over the egg mixture. Place the entire bag of thawed hash browns over the egg mixture in an even layer.
In a frying pan, melt 3 Tbsp of butter. Add the rice cereal, seasoning salt, and parsley flakes. Mix the cereal around until it is lightly toasted.
Spoon the cereal mixture over your hash browns. Sprinkle the remaining quarter cup of cheese on top. Bake for approximately 30 minutes or until golden brown.
Let it cool for 10 minutes before slicing to serve. Serve with sour cream if desired. This will make about 12 servings.
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch by Pyrex
Gibson Home Soho Lounge 10.5T-fal A857S3 Specialty Nonstick Omelette Pan 8-Inch 9.5-Inch and 11-Inch Dishwasher Safe PFOA Free Fry Pan / Saute Pan Cookware Set, 3-Piece, Gray
Ingredients
- 1 bag thawed hashbrowns (about 30 oz)
- 1 lb. raw sausage meat
- 1 dozen eggs
- 2 cups shredded cheddar cheese
- 3 cups rice cereal (like Rice Krispies)
- 1/4 cup milk
- 1/2 large onion, chopped
- 2 stalks celery, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 tsp garlic salt
- 1 Tbsp seasoning salt
- 1 Tbsp dried parsley flakes
- 1 tsp Italian seasoning
- 1 tsp thyme
- 3 Tbsp butter and 1 tsp butter
- salt and pepper to taste
- sour cream (optional
Instructions
- Preheat oven to 350 degrees.
- Melt 1 tsp butter in frying pan and add celery, onion, and pepper.
- Sauté until soft.
- Add garlic salt and Italian seasoning and mix.
- Add sausage meat to the pan and break it up so it’s crumbled and fine.
- Cook until sausage it is browned.
- Transfer sausage to a 13x9" baking dish. Press sausage mixture with the back of a spoon so it is in an even layer on the bottom of the pan.
- Take 3/4 cup of the shredded cheese and sprinkle it over the sausage mixture.
- In a nonstick frying pan, combine the eggs, milk, thyme, salt, and pepper. Begin to
- scramble.
- Stir the eggs quite often and remove off the heat when they are 3/4 cooked. (You will want a consistency of partially cooked egg while some of it still remains liquid).
- Place the egg mixture over the cheese and spread the eggs in an even layer.
- Take another 3/4 cup of shredded cheese and sprinkle it over the egg mixture.
- Place the entire bag of thawed hash browns over the egg mixture in an even layer.
- In a frying pan, melt 3 Tbsp butter.
- Add the rice cereal, seasoning salt, and parsley flakes.
- Mix cereal around until lightly toasted.
- Spoon cereal mixture over hash browns.
- Sprinkle remaining quarter cup of cheese on top of that.
- Bake for approximately 30 minutes or until golden brown.
- Let cool for 10 minutes before slicing to serve.
- Garnish with sour cream if desired.
- Serves about 12.
