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    You are in: Home / Recipes / Hash Brown Breakfast Casserole Recipe
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    Hash Brown Breakfast Casserole

    Hash Brown Breakfast Casserole. Photo by Wildflour

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sheri in Georgia's Note:

    This is an awesome breakfast casserole that is prepared ahead. It is easy and different. I found it in the December 2003 Southern Living magazine. We have had it for Christmas morning breakfast two years running. It's a hit at our house!

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    Units: US | Metric


    1. 1
      Cook sausage and onion in large frying pan over medium-high heat for 5 minutes or until meat crumbles.
    2. 2
      Stir in hash browns, and cook for 5 to 7 minutes or until sausage is no longer pink and hash browns are lightly browned.
    3. 3
      Drain mixture well on paper towels.
    4. 4
      Spoon mixture into a lightly greased 13 x 9-inch baking dish.
    5. 5
      A stoneware baking dish works really well.
    6. 6
      Stir together the lightly beaten eggs, shredded cheese, milk, baking mix, salt and pepper.
    7. 7
      Pour evenly over sausage/hashbrown mixture.
    8. 8
      Stir well.
    9. 9
      Cover and chill for 8 hours.
    10. 10
      Bake covered with foil at 350 degrees for 45 minutes.
    11. 11
      Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the middle comes out clean.
    12. 12
      Remove from the oven and let stand for 5 minutes.
    13. 13
      You can also keep the casserole warm until you are ready to eat by covering it with foil and putting it in a 200 degree oven.
    14. 14
      Optional toppings: sour cream, favorite sauce of your choice (picante, hot sauce) You can also garnish it with parsley.

    Ratings & Reviews:

    • on June 22, 2010


      This breakfast casserole was a hit at a recent brunch I hosted. Everyone raved and I agree. I added 1/2 a green bell pepper (diced) that was in the fridge and needed to be used. I'm glad I did. I might even add more veggies (spinach? mushrooms?) next time. I used hash browns instead of cubed potatoes, and because I used the entire package, I added an extra egg and used a very generous cup of the baking mix. It ended up feeding 10 comfortably with no leftovers. I also used the "Heart Healthy" Bisquick to try and reduce the fat. Next time I might also use Eggbeaters instead of whole eggs to make it more healthy. One of my guests was disappointed when he arrived and saw I hadn't made my usual bread-based breakfast casserole -- he left saying he liked this one even better. Thanks for a yummy recipe I know we'll be making again and again!

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    • on May 17, 2010


      I got this recipe from my MIL - we love it for any meal, with chili sauce or salsa. We also mix it up with whatever meat we have - ham or bacon also work well, or a mixture of meat is great. I use regular shredded hash browns, dried onions and dried green peppers, and I don't cook the hashbrowns beforehand in a pan - also mix the cheese in with the hashbrowns instead of with the baking mix, and then add more cheese on the top when I take off the foil towards the end.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2009


      I made this back in May when some awesome friends were visiting, and I'd forgotten to review. I liked the hashbrowns instead of using bread as a change of pace.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Hash Brown Breakfast Casserole

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 660.4
    Calories from Fat 426
    Total Fat 47.3 g
    Saturated Fat 18.8 g
    Cholesterol 251.6 mg
    Sodium 1248.0 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 1.3 g
    Sugars 2.3 g
    Protein 32.5 g

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