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Sausage Hashbrown Breakfast Casserole Recipe

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This recipe for Sausage Hashbrown Breakfast Casserole, by , is from Pots & Pans Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pots & Pans


1 lb pork sausage
3/4 cup onion, diced
3/4 cup red peppers, diced
10 oz (2 cups) frozen hashbrowns
1-2 cups spinach, finely chopped
10 eggs
1 tsp salt
1/2 tsp pepper
1/2 cup whole milk (or coconut milk)
1 cup shredded sharp cheddar + more for topping

Preheat oven to 350. Lightly grease a 9x13 baking dish.
Heat a skillet over medium-high heat. Add sausage, onion and red pepper. Break sausage into small pieces and cook until the vegetables have softened and the sausage is no long pink. Drain grease.
Add the spinach and cook another 1-2 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the remaining ingredients. Add the sausage mixture and mix until totally combined. Pour into prepared baking dish. Top with remaining cheese. At this point, casserole can be covered and stored in refrigerator until the next day, if desired.
Bake for 25-30 minutes uncovered until the eggs are set. Let cool slightly before serving.




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