Hash Browns Breakfast Bake Recipes

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SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON



Cheesy Hash Brown Egg Casserole with Bacon image

"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound sliced bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
12 large eggs, lightly beaten
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.

BACON AND HASH BROWN EGG BAKE



Bacon and Hash Brown Egg Bake image

You know what they say, planning makes perfection! This breakfast casserole with bacon and hash browns is the perfect make-ahead brunch that everyone will reach for. It's got all your favorite breakfast flavors blended in one amazing dish to kickstart your day. If you want to do it right, serve this breakfast casserole on the weekend when you can enjoy it without a rush...because the best brunches should bring family together. Breakfast everyone?

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h40m

Yield 12

Number Of Ingredients 11

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 265 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

CAMPER'S BREAKFAST HASH



Camper's Breakfast Hash image

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. -Linda Krivanek, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 large eggs, lightly beaten
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

AMISH BREAKFAST CASSEROLE



Amish Breakfast Casserole image

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. -Beth Notaro, Kokomo, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 273 calories, Fat 18g fat (10g saturated fat), Cholesterol 153mg cholesterol, Sodium 477mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

SHEET PAN BREAKFAST BAKE



Sheet Pan Breakfast Bake image

No need to dirty up another pan! You'll have a FULL BREAKFAST with eggs, bacon and cheesy crisp hash browns on ONE SINGLE PAN!

Provided by Chungah Rhee

Categories     breakfast

Yield 6 servings

Number Of Ingredients 13

1 (20-ounce) package refrigerated hash brown potatoes
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
12 slices bacon
6 large eggs
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place hashbrowns in a single layer onto the prepared baking sheet. Stir in butter, olive oil, thyme, basil, oregano and garlic powder and gently toss to combine; season with salt and pepper, to taste. Sprinkle with cheese. Place into oven and bake until the edges begin to brown, about 20-25 minutes. Remove from oven and create 6 wells. Add bacon slices and eggs, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan; season with salt and pepper, to taste. Place into oven and bake until the egg whites have set and bacon is cooked through, an additional 10-12 minutes. Serve immediately, garnished with chives, if desired.

HASH BROWNS IN OVEN (CRISPY AND CHEESY!)



Hash Browns in Oven (Crispy and Cheesy!) image

Cheesy Hash browns right in the oven! Go from frozen to perfection in under 30 minutes. Sheet pan hash browns are an easy way to make a ton of hash browns that are crispy, not oily. Golden perfect edges!

Provided by Trisha Haas - Salty Side Dish

Categories     Breakfast

Time 38m

Number Of Ingredients 7

3 tablespoons Olive Oil
1/4 cup diced onion
22 oz frozen hash browns
1 1/2 cups shredded cheese
2 tablespoons Melted Butter
Nonstick Cooking Spray
Salt and Pepper to taste

Steps:

  • Preheat your oven to 400 degrees.
  • Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam.
  • In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning. Toss with tongs to mix. Now add olive oil to mixture and mix well, trying to spread olive oil through the mixture. Lastly, add melted butter and mix again.
  • Dump cheesy hash browns on foiled lined baking sheet and spread out to an even layer.
  • Bake in the oven for 28 minutes for crispy edges and finished hash browns.
  • Serve with Bacon and Eggs (both done in oven too!)

Nutrition Facts : ServingSize 1 g, Calories 339 kcal, Carbohydrate 26 g, Protein 7 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 211 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 15 g

BREAKFAST CASSEROLE WITH HASH BROWNS



Breakfast Casserole with Hash Browns image

This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!

Provided by Melika

Categories     Breakfast and Brunch     Potatoes

Time 9h10m

Yield 12

Number Of Ingredients 11

9 large eggs
½ cup sour cream
¼ cup milk
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
9 cups frozen hash brown potatoes, thawed
3 cups diced ham
3 cups shredded Cheddar cheese
6 green onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

  • Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
  • Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g

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