Sausage Hashbrown Breakfast Casserole recipe
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Ingredients
- 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
Nutrition Info
- 480.5 caloriescarbohydrate: 20.7 gcholesterol: 228.3 mgfat: 37.5 gfiber: 1.6 gprotein: 26.6 gsaturatedFat: 15.5 gservingSize: -sodium: 1516.1 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Sausage Hashbrown Breakfast Casserole
Directions
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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.