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Sausage Hashbrown Breakfast Casserole Recipe

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This recipe for Sausage Hashbrown Breakfast Casserole, by , is from The Delany Girls' Family Cookbook Project, 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:  
Jessica Steber

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pork breakfast sausage
3/4 c. onion, diced
3/4 c. red pepper, diced
10 oz. frozen hashbrowns (2 cups)
1/2 c. spinach, finely chopped
10 eggs
1 tsp. salt
1/2 tsp. pepper
1/2 c. whole milk or coconut milk
1 c. shredded sharp cheddar or 1/2 c. dairy-free cheese, plus more for topping

Directions:
Directions:
Preheat the oven to 350 F. Lightly grease a 9 x 13 baking dish.

Heat a skillet over medium-high heat. Add the sausage, onion and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink. Drain any excess grease.

Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.

In a large bowl, combine the remaining ingredients. Add the sausage mixture and mix until totally combined. Pour into the prepared baking dish. Top with the remaining cheese. At this point, you can either bake the casserole or refrigerate the casserole and bake the next day.

Bake for 25-30 minutes, uncovered until the eggs are set. Let cool slightly before serving. Enjoy!!

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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