CRESCENT ROLL BREAKFAST CASSEROLE WITH SAUSAGE AND HASH BROWNS
Great crescent roll breakfast casserole for entertaining. Lots of flexibility.
Provided by Lynn Mauk
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.
- Beat eggs, milk, salt, and pepper together in a bowl.
- Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 13.7 g, Cholesterol 139 mg, Fat 23.5 g, Fiber 0.4 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 665.2 mg, Sugar 2 g
BREAKFAST CASSEROLE WITH HASH BROWNS
This casserole with hash browns is my favorite breakfast recipe. I have used it for Christmas breakfast and have even brought it into work for a special treat. Family and co-workers love it and ask me for the recipe. Even though it has to set overnight, it is well worth the prep and wait!
Provided by Melika
Categories Breakfast and Brunch Potatoes
Time 9h10m
Yield 12
Number Of Ingredients 11
Steps:
- Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
- Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 24.3 g, Cholesterol 199.2 mg, Fat 30.8 g, Fiber 2.5 g, Protein 22.8 g, SaturatedFat 14.8 g, Sodium 1618.6 mg, Sugar 1.5 g
HASH BROWNS AND SAUSAGE BREAKFAST BITES
Looking for a filling breakfast that you can make once and enjoy all week long? Look no further. These breakfast bites are easy to make ahead and taste just as good when reheated.
Provided by JimmyDean
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Lightly spray a muffin tin with cooking spray.
- In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
- In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
- Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
- Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
- Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).
CHEESY BREAKFAST CASSEROLE WITH HASH BROWNS
Super cheesy breakfast casserole with hash brown base.
Provided by Alex Arnold
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with nonstick spray.
- Line the bottom of the prepared dish with hash browns. Crack eggs over top; break and spread yolks but do not scramble. Sprinkle with salt and pepper. Layer mild Cheddar and onion on top of the eggs, then layer ham and sharp Cheddar over top. Pour in milk and cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover and continue to bake until set, about 20 minutes more.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 15.5 g, Cholesterol 264.3 mg, Fat 34.4 g, Fiber 1.2 g, Protein 29.7 g, SaturatedFat 16.3 g, Sodium 1114.2 mg, Sugar 2.3 g
BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS
The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.
Provided by Food Network Kitchen
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.
BREAKFAST HASH BROWNS
I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast
Provided by Bergy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes until just barely tender, set aside to cool so you can handle them.
- Grate the potatoes.
- Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
- Top with cheddar, green onions& bacon.
- Add remaining potatoes, pat down.
- Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
- Using a spatula lift edges carefully to see when the bottom is golden brown.
- Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
- Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
- Cook about another 5 minutes.
- Slide back onto a plate and cut into wedges.
Nutrition Facts : Calories 165, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.6, Sodium 274.4, Carbohydrate 20.6, Fiber 2.7, Sugar 1.1, Protein 6.4
VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS
This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start!
Provided by Jones
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
- Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
- Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
- When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
- Remove hash browns from the oven. Scoop veggie mixture on top.
- Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
- Return to the oven and bake until eggs are just set, 10 to 12 minutes.
- Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
- Slide a spatula around the edges and slice into 8 pieces. Serve hot.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 18.8 g, Cholesterol 115.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 408.4 mg, Sugar 1.9 g
BREAKFAST HASH BROWNS, BACON AND EGG BAKE
This has it all in one dish. I love this for holiday mornings or Sunday Brunch. It uses refrigerated crescents for it forms a "crust" on the top.....yummy. Be sure to remember that this dish needs to sit in refrigerator overnight.
Provided by mommyoffour
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 11x7 inch glass baking dish with nonstick cooking spray.
- Spread potatoes evenly in baking dish.
- Add cheese; stir gently to mix.
- Beat eggs thoroughly in medium bowl.
- Add milk, Mrs. Dash seasoning, salt and hot sauce; beat until well blended.
- Pour over potato-cheese mixture.
- Top with bacon.
- Cover; refrigerate at least 8 hours or overnight.
- When ready to serve, heat oven to 350.
- Uncover baking dish; bake 30 minutes.
- Remove baking dish from oven.
- Seperate crescent dough into 4 rectangles.
- Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams.
- Carefully press edges to sides of baking dish.
- Return to oven; bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 394.9, Fat 25.2, SaturatedFat 10.8, Cholesterol 271.3, Sodium 799.4, Carbohydrate 21.3, Fiber 1.4, Sugar 2.2, Protein 19.7
SKILLET EGG AND HASH BROWNS BREAKFAST
Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.
Provided by DianeNJ
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
- When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
- In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.
Nutrition Facts : Calories 532.5, Fat 35.1, SaturatedFat 13.7, Cholesterol 324.9, Sodium 700.9, Carbohydrate 29.6, Fiber 2.7, Sugar 2.2, Protein 23.7
HASH BROWNS BREAKFAST BAKE
Make and share this Hash Browns Breakfast Bake recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Brown sausage links in skillet over medium heat until cooked through; remove from heat and cut into bite sized pieces.
- In a mixing bowl, lightly beat eggs; stir in all other ingredients.
- Pour mixture into a greased 2-quart baking dish or casserole, and bake, uncovered, for 30 minutes, or until eggs are almost set.
- Allow to stand 5 minutes before cutting into servings.
- Serve hot.
HASH BROWNS BREAKFAST QUICHE
This is yummy and filling. Great for a brunch or a house full of company. Easily cut in 1/2. I have even ran out of the patties and subbed with a package of shredded hash-browns. I just cook the bottom layer longer and then the overall dish an extra 10-15 minutes.
Provided by startnover
Categories Savory Pies
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease the bottom of a 9 by 13 pan.
- Layer with hash-browns and pour melted butter evenly over the tops.
- Bake at 350 for about 20 minutes.
- Remove from oven and sprinkle the sausage evenly over the top.
- Then sprinkle cheese.
- In a large bowl whip eggs, milk, cream, and salt.
- Pour over the casserole and bake another 30 minutes.
- It should be firm in the center and browned lightly but evenly.
Nutrition Facts : Calories 363.9, Fat 31.6, SaturatedFat 15.6, Cholesterol 225.2, Sodium 600.7, Carbohydrate 2.1, Sugar 0.4, Protein 17.4
BREAKFAST SAUSAGE AND HASH BROWNS CASSEROLE
I couldn't find this recipe on Recipezaar - I was surprised because it's become a family favorite for our Easter brunch every year.
Provided by WorkingMom2three
Categories Breakfast
Time 1h5m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Butter 8x8x2-inch glass baking dish.
- Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
- Layer potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
Nutrition Facts : Calories 279, Fat 19.2, SaturatedFat 8, Cholesterol 58.1, Sodium 456.6, Carbohydrate 11.6, Fiber 0.9, Sugar 0.2, Protein 14.7
BREAKFAST SKILLET WITH HASH BROWNS & SAUSAGE
Ready-to-use hash browns help make this easy delicious sausage and egg skillet an absolute breeze to make.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook sausage in large nonstick skillet as directed on package. Remove sausage from skillet; drain on paper towels. Remove and discard drippings from skillet.
- Heat 3 Tbsp. oil in same skillet on medium heat. Add onions and peppers; cook and stir 2 min. Add potatoes; stir. Cover; cook 12 min., stirring occasionally.
- Cut each sausage link into 4 pieces. Add to potatoes along with the ketchup and cumin; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Spoon onto serving plate; cover to keep warm. Carefully wipe skillet with paper towels.
- Heat remaining oil in same skillet. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. Spoon over potato mixture; top with cheese.
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 230 mg, Sodium 810 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 10 g, Protein 18 g
OVERNIGHT HASH BROWNS BREAKFAST CASSEROLE
Make and share this Overnight Hash Browns Breakfast Casserole recipe from Food.com.
Provided by Sooz Cooks
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 X 13 pan with non-stick cooking spray.
- Cook sausage until browned, stirring to crumble; drain well.
- Place croutons in the pan.
- Sprinkle sausage over croutons.
- Top with 1 cup of the cheese.
- Beat together eggs, milk, mustard and salt and pour over the top of the cheese.
- Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Mix potato soup with milk and pour over the top of the casserole.
- Cover with the hash browns.
- Bake for 1 hour.
- Top with the remaining 1 cup cheese and bake for an additional 5 minutes or until cheese is melted.
- Cut into squares and serve.
Nutrition Facts : Calories 801.2, Fat 49.5, SaturatedFat 16.9, Cholesterol 354.3, Sodium 1767, Carbohydrate 53.9, Fiber 4.2, Sugar 2.9, Protein 33.6
BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS
The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.
VICTORIAN HOUSE BREAKFAST HASH BROWNS CASSEROLE
This casserole is served at the Victorian House Bed & Breakfast in Smiths Grove near where I went to college. One of my professors and her husband were friends of the owners and passed this recipe on to us when she made it in class. It was delicious.
Provided by Redneck Epicurean
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Add hash browns, onion, and bell peppers.
- Cook until potatoes begin to brown.
- Spray 9" x 13" baking dish with Pam.
- Spread potato mixture in pan.
- Top with ham.
- Pour beaten eggs over all and season to taste with salt and pepper.
- Gently stir to coat all ingredients with eggs.
- Sprinkle with cheese.
- Refrigerate overnight.
- Bake uncovered at 375 degrees for 35 minutes.
Nutrition Facts : Calories 325.9, Fat 18.9, SaturatedFat 7.3, Cholesterol 254.8, Sodium 246.8, Carbohydrate 23.7, Fiber 2.4, Sugar 1.9, Protein 15.9
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