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5
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Sausage Hash Brown Casserole
Delicious sausage hash brown casserole - a perfect hearty breakfast! Combine sausages, hash browns, eggs, and cheese for a mouth-watering meal.
Course
Breakfast, Brunch
Cuisine
American
Keyword
cheddar cheese, cream of mushroom soup, hash browns, sausage
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
6
Calories
1734
kcal
Author
Corrie
Ingredients
1
pound
breakfast sausages
1
package
30 ounces frozen hash browns, thawed
10
large eggs
2
cups
shredded cheddar cheese
1
can
10.5 ounces cream of mushroom soup
½
cup
milk
½
cup
diced onions
optional
½
cup
diced bell peppers
optional
Salt and pepper
to taste
Instructions
Preheat your oven to 350°F (175°C).
In a skillet, cook the sausages until browned. Crumble them and set aside.
In a large mixing bowl, whisk together eggs, cream of mushroom soup, milk, salt, and pepper.
Add in the hash browns, cooked sausage, diced onions, and bell peppers (if using), and 1.5 cups of cheese. Mix until well combined.
Pour the mixture into a greased 9x13 inch baking dish.
Top with the remaining ½ cup cheese.
Bake in the preheated oven for 45-55 minutes or until set and lightly browned on top.
Let it cool for a few minutes before serving.
Notes
For best results, use thawed hash browns. Frozen ones might make the casserole watery.
You can prepare this casserole the night before, refrigerate, and bake in the morning.
If you want a crispy top, add extra shredded cheese during the last 15 minutes of baking.
Always pre-cook your sausages before adding them to the casserole.
Feel free to add vegetables like bell peppers or onions for added flavor.
Nutrition
Calories:
1734
kcal
|
Carbohydrates:
36
g
|
Protein:
116
g
|
Fat:
123
g
|
Saturated Fat:
60
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
34
g
|
Trans Fat:
0.2
g
|
Cholesterol:
1877
mg
|
Sodium:
2151
mg
|
Potassium:
1027
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
4838
IU
|
Calcium:
2000
mg
|
Iron:
8
mg