INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

Individual Hash Brown Breakfast Casseroles image

I love individual servings! These yummy hash brown breakfast casseroles can be kept in the refrigerator or freezer and heated in the microwave for a great breakfast or on-the-go snack!

Provided by Cheryl King

Time 1h5m

Yield 12

Number Of Ingredients 13

Ingredients

4 cups frozen shredded hash brown potatoes, thawed
4 tablespoons salted butter, melted
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste
½ pound mild Italian sausage (such as Johnsonville®)
½ (8 ounce) package fresh mushrooms, chopped
½ medium bell pepper, diced
8 large eggs
¼ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh spinach
1 pinch herbes de Provence, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 11 g, Cholesterol 146.9 mg, Fat 15.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 279.6 mg, Sugar 0.9 g