Friday, October 14, 2011

Sausage Hashbrown Breakfast Casserole

I wouldn't go so far to say that I was a morning person. 

I'm not.

At all.

But I do love mornings once I'm fully awake and getting my day started. So full of possibilities. Especially if it's going to be a sunny day. Then I know I will truly feel motivated to get a lot done that day. Usually. I'm pretty sure I'm solar-powered.

My whole family is rarely together in the morning. My husband works 6 days a week from sun up to sun down.  I usually work evenings and weekends.  It's hard some days but we do it to save on having to pay for daycare and also so our son, Alex, is always with one of us.  
You do what you gotta do, right? We're just thankful to be working.

And it's a day where we can actually make breakfast and sit down and enjoy it together. Most mornings it's cereal or oatmeal. Something we can make and eat quickly and get out the door.  But Sundays, we can take our time and really enjoy our food and each other.
What is so wonderful about casseroles is you can make them up the day before, put it in the fridge and it is sitting there ready for you when you wake up and all ya gotta do is bake it and you're done.  I'm able to sit around in my pajamas with the loves of my life and enjoy them instead of putzing around half asleep in the kitchen. 
Ingredients:
2 lb. bag frozen hashbrowns, thawed
1 lb. pork breakfast sausage (I like the sage or spicy kind)
½ onion, finely chopped
8 eggs
½ cup milk
2 cups shredded cheddar cheese
1 tsp. salt
¼ tsp. pepper

Directions:
Preheat oven to 375F degrees.

Spray 13x9 baking dish with nonstick cooking spray

In a sauté pan, cook onions and brown and crumble sausage. Drain any excess grease.
 In a medium bowl, whisk together eggs, milk and 1 cup of shredded cheese.
 In a baking dish, spread thawed hashbrowns into bottom of dish. 
Make sure your hashbrowns are thawed and dried. Pat them dry with a paper towel. You don't want that extra moisture to make your casserole runny.  *For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish.
 Spread cooked sausage on top of hashbrowns. 
Next, pour egg mixture on top of that. 
Sprinkle the remaining cup of cheddar cheese on top.
 Cover with aluminum foil.
*If you are making this the evening before, just stop right here and pop it in the fridge. 
Continue with baking directions in the morning.*

Bake for 30 minutes.  

Take foil off and bake for additional 10 minutes. (Just keep an eye on it to make sure the cheese doesn’t brown up too much).
Cook’s Notes: For an added layer of flavor, try browning the hashbrowns in a little bit of oil in a large skillet before spreading into the casserole dish. 
Enjoy!




41 comments :

Art By ASM said...

This is surely making me hungry. Looks fabulous. I make something similar. However, I think this is great as well I am sure of it!

RavieNomNoms said...

What a fantastic dish to share with your family on a Sunday. This looks amazing. That would be something I would snack on all day hehe

Rosemary said...

I'm not a great morning person either, Bonnie. This is a great looking casserole. I've been looking for something different than my old stand-by. Love it.

Kelli said...

This look so good, just right for our Saturday mornings!

Becky said...

This dish looks great for a brunch, as well as for a lazy Sunday morning.
I like the fact that you can make it ahead of time and just pop it in the oven.

Have a great weekend!

Jen at The Three Little Piglets said...

I'm not a morning person of any kind! But I love a good breakfast casserole for dinner.

Christine's Pantry said...

I'm not a morning person either. But I do love breakfast food. Your casserole looks wonderful.

Sandra said...

I'm the only one in my house that is a morning person. Which means I would be up at the crack of dawn making this. And I'd probably sneak a couple of bites before the family got up.

Eliotseats said...

Sounds like a great recipe for those holiday mornings that nobody wants to get up and cook.

Wilde in the Kitchen said...

This sounds like such a great breakfast for a big family morning! I think my old roommate from Wisconsin used to whip up something like this for the weekends. It always smelled amazing!

Rosanna said...

This is awesome, I need to make only a half batch next time since there is my hubby and I and my lil 4 year old... but would be great when I have my grown boys home WE LOVED IT. and great reheated the next day.

Gail Hebert said...

I made your hashbrown sausage breakfast bake, it was very good. The only thing was I browned the hash browns some, but by morning the eggs and milk had soaked into the hashbrowns and when it cooked, the hashbrowns got soft. Do you have any ideas to crisp the hashbrowns?

MaryBeth said...

This just screams Sunday morning breakfast...I would love to sit and enjoy a big scoop of it for breakfast.

Colie's Kitchen said...

Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. www.colieskitchen.com

The Country Cook said...

Thank you so much for the great comments. And thank you for letting me know how it has turned out!
Gail, hmmmm. If you want crispier hashbrowns. Maybe try heating your slices up in a saute pan that has a bit of oil in it over medium high heat. Get the pan hot then put a slice in. That *may* crisp it up a bit for you.

Hannah said...

I am making this...this weekend! Husband has been out of town and kids are coming home for the weekend so it will be nice to make it the night before and have it Saturday morning. Love your blog!

Keri Petty said...

Make something similar, also adding Stokes brand Pork Green Chili.

Anonymous said...

This casserole was really easy and really good! I browned my hash browns in the pan before adding them to the baking dish. * Make sure you drain them if there's a lot of excess grease. It did take longer for mine to cook. Instead of 30 I baked it for 50. This meal was husband approved!

Anonymous said...

Can this be done in a slow cooker?

The Country Cook said...

Sorry, I have never made this in a slow cooker so I really couldn't say....

Anonymous said...

I make this tonight and it was amazing! My family loved it, my husband had been wanting breakfast for dinner and we found our new favorite recipe! Thank you

Anonymous said...

I love looking at your blog. You always have really creative ideas for food. I came across your Cinni-Minis on Pinterest and I haven't been able to stop looking at your recipes. I'm thinking about making this recipe for Mother's Day. :)

eileensideways said...

that looks delicious, thanks for sharing and thanks for the picture tutorial.

Anonymous said...

can you make this ahead and freeze it and then just reheat it??

Kimberly Lucas said...

I went out today and bought all the stuff to make this in the morning for my girls. Can't wait to try it. Thank you for sharing all the great recipes with us ;-)

Janna Smith said...

I have made a very similar casserole to this for several years. We all love it, but lately I have come to feel that something was missing. It honestly had never occurred to me to brown the potatoes! I'll be making this on Sunday and I will certainly try browning the potatoes. Sunday is breakfast casserole day at our house, too. Love that day!
Now I have a question: can you make this using shredded raw potatoes instead of the frozen hash browns? We buy a lot of potatoes anyway, and I hate to buy another product. Does freezing the potatoes make any difference in how they work in a recipe such as this one? Thanks for the recipe and any advice.

Brandie Skibinski said...

You can use shredded raw potatoes. Potatoes pack a ton of water in them. So, if you are suing raw ones, I would definitely recommend browning them a bit first. Do it with the lid off the pan so some of the moisture evaporates from the potatoes while cooking. Add just a touch of butter or oil to the pan too to give it just an extra kick of flavor. Hope that helps!

Janna Smith said...

Yes, thank you. Making this tonight, but I happen to have the frozen hash browns. My son-in-law will nosh on this all day! We're big breakfast casserole fans here, and I love that you can do all the work the night before. Then just bake and eat! What's not too love?

Anonymous said...

This was great but I missed adding the salt and pepper because I didn't see it listed in the directions. I'm assuming it should be added to the egg and cheese mixture.

Camille said...

Love this! I used the brand Simply Potatoes which are found fresh (thawed) in the dairy section. I did brown them. I chose their southwestern style which includes bell peppers, onions, etc. I also used 1/2 cheddar and 1/2 pepper jack cheese blend. We like spicy in our family which is also why I used a spicy sausage. This was fabulous, thank you!

Anonymous said...

I am making this right now for my deer hunters when they get back in. They are always starving. A nice hot cup of coffee & this should warm them right up & fill them up too. Thank you for the recipe.

Anonymous said...

I made this on Christmas morning. Only 4 of us wolfed it down in a heartbeat! BIG hit! Thank-you.
Val in MN

elisa edmunds said...

Was looking for something to feed the skipper a couple of days. This did the trick nicely. He likes it better than quiche. I personally think that's a guy thing. Thanks for the amazing recipe

Lori Fountain said...

I made this casserole this morning for a teachers' meeting at my children's school, and it was promptly devoured! I did brown the potatoes and threw in an even dozen eggs to feed more people (with a bit more milk and cheese too!). Thanks for a great recipe; after the way my kitchen smelled this morning, I'll be making it for my own family this weekend!

CRE money gal said...

To prevent too much moisture...I baked the potatoes for 30 mins on 350 (uncovered) then added sausage, egg & cheese...baked another 30 mins and it came out great.

Anonymous said...

Can this recipe be frozen?

Gail Marie said...

Good Morning!
I just made this and took it out of the oven a few minutes ago. It looks and smells wonderful! I altered it a bit. I sauteed fresh mushrooms and green bell peppers and added to my mixture. Can hardly wait to try it.
Thank you and have a wonderful day!

Anonymous said...

This sounds YUMMY! I am dying to make it but am wondering: What size bag of hash browns? Thank you.

Melissa Federer said...

Im actually giving this recipe a stab right now, we are going to have it for dinner :)

horse show mom said...

This morning my girls have a HS Equestrian Team compition. It is an all day and into the evening event.it is always a food fest for us parents and all of the siblings. I was asked to bring a breakfast dish so after searching for a yummy casserole I chose yours.it was super convenient to prepare it the night before because these horse shows start so early. I just woke up and stuck it in the oven and it should be ready to go the same time I am. It smells delious and I cant wait to deliver it fresh n hot! I am sure it will be a hit on our buffet table this morning. Thanks for sharing it.

Carla said...

If I am making this tonight and baking it in the morning, do I need to let it sit out at room temp before baking?