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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hash Brown Breakfast Casserole Recipe

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This recipe for Hash Brown Breakfast Casserole, by , is from The Abraham/VerColen Family and Friends Cookbook, 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:  
Trina Abraham

Category:
Category:

Ingredients:  
Ingredients:  
20 oz. shredded hash browns; thawed
1 lb. sausage; cooked, crumbled and drained
c. onion; finely diced (I use onion powder instead)
1 red bell pepper; diced
8 eggs
1 12-oz. can evaporated milk (or 1 ⅓ c. milk)
t. Italian seasoning or your favorite spice mix
salt and pepper to taste
2 c. shredded cheddar cheese

Directions:
Directions:
1. Preheat oven to 350 (if baking immediately).
2. Brown sausage and drain fat.
3. Combine eggs, milk, salt, pepper and Italian seasonings in a bowl. Whisk until smooth.
4. Put sausage, hash browns and bell pepper; slightly mixed and spread evenly in 9x13 baking dish lightly sprayed with cooking spray. Sprinkle with 1 c. cheese. Pour egg mixture over this and top with remaining c. of cheese.
5. Cover and refrigerate overnight if desired.
6. Bake 55-65 minutes or until cooked through.
* If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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