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Hash Brown Breakfast Casserole

Make a hearty breakfast casserole with hot pork sausage, cubed hash browns, eggs and shredded cheese. Top with picante sauce and sour cream for Tex-Mex flair.

Southern Living DECEMBER 2003

  • Yield: Makes 8 servings

Ingredients

  • 1 pound ground hot pork sausage
  • 1/4 cup chopped onion
  • 2 1/2 cups frozen cubed hash browns
  • 5 large eggs, lightly beaten
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 3/4 cups milk
  • 1 cup all-purpose baking mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Toppings: picante sauce or green hot sauce, sour cream
  • Garnish: fresh parsley sprigs

Preparation

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

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Hash Brown Breakfast Casserole recipe

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