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Cheesy Hash Brown Breakfast Casserole Recipe

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This recipe for Cheesy Hash Brown Breakfast Casserole, by , is from Cooking with Faith , 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!

Contributor:  
Contributor:  
Anonymous

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon olive oil
1 lb uncooked breakfast sausage, casings removed
1 medium onion, diced
1 medium red bell pepper, cored, seeded and diced
3/4 teaspoon kosher salt, divided
1 20-oz bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup milk, whole or 2%
2 Tablespoons Dijon mustard

Directions:
Directions:
Arrange a rack in middle of oven and heat to 375. Lightly coat a 9 x 13 baking dish with cooking spray; set aside.

Heat the oil in a large frying pan over medium heat. Add the sausage and cook, breaking it up into small pieces until browned and no longer pink, 6-8 minutes.

Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally until vegetables are softened, about 5 minutes. Transfer mixture to the baking dish, add the potatoes, stir to combine and spread into an even layer.

Whisk the eggs in a large bowl. Add sour cream, milk, mustard, cheese and remaining 1/2 teaspoon salt and pepper. Whisk to combine, pour over vegetable mixture.

Bake until top is light brown and knife inserted in center comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
"The casserole can be assembled, covered and stored in the refrigerator overnight. Let it sit at room temperature for 20 minutes before baking. Leftovers can be stored in a covered container in the refrigerator for up to 5 days."

 

 

 

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