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It was a good breakfast casserole recipe and we served it with biscuits as my six year old had her heart set on biscuits with our next breakfast for dinner.Since finding your recipe, I have made this several times. Some of the ingredients already contain salt. While making this I did NOT add as much salt as the recipe calls for. This may be because I doubled the recipe. I sprinkled some cheese on top and put in the oven for the 45 minutes suggested but after the 45 minutes, the eggs were not set. I used 8 eggs and 2 cups of milk and added the other half shredded onion to the other mixture (2 lbs Jimmy Dean regular pork sausage, 1 1/2 cup of shredded cheddar, and the rest of the shredded potatoes). I put in the oven for 15 minutes while making the mixture. I then sprayed cooking spray at the bottom of the casserole dish and spread 2/3 of the hash browns at the bottom to make a crust. I added 1/2 shredded onion to the mixture. I then drained them, squeezing out the excess water.
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I made my own hash browns by shredding 6 medium potatoes, followed by putting them in a bowl of lightly salted water. I doubled the recipe, cooking it in a 9x13 casserole dish. I did some things differently but still adhered to the recipe (meaning I used all the ingredients listed). He had seconds and took some with him to have for lunch! I would rate it 5 stars with the changes I made per others suggestions! This will be my go to breakfast for holidays and is easy enough it may be a go to breakfast during the school year as well! Enjoy! Who know since not too long ago (like a year!) he was making egg scrambles nearly every morning. I had to beg the little stinker to eat it because he isn't "much of an egg person". It was delicious! I got up early to put this in the oven so that my 22 year old son could eat a nice warm breakfast before having to work Christmas morning. Baked 45 minutes then added a little cheddar cheese to the top and put back in oven to melt it. Put it in the fridge overnight so that Christmas morning I could just pop it in the oven. Realized I forgot the mushrooms I wanted to add as well until after I had everything in the 9 x 13 dish and so topped it with those. I added 1/4 cup red onion, red & green pepper to the sausage as well. I added maybe a shake or two and that was plenty! I can't imagine if I would've added 1.5 teaspoons?!?! I also used 8 eggs and eyed the milk to make it what looked like the right consistency, maybe a 1/2 cup. Recipe does need tweaking! Don't add the salt as others mention. We love it! I recently made it for dinner using my own shredded organic potatoes, venison sausage, organic spinach, mushrooms, minced garlic, Daiya vegan cheese, and reducing the (almond) milk by 1/4 cup.
#BREAKFAST CASSEROLE WITH HASH BROWNS FULL#
I'm SO glad to have a delicious and versatile breakfast casserole recipe that isn't full of bread! -Updated : Thank you, 80percentgray, for correcting the amount of potatoes in your yummy recipe above. Next time I may even try to make it healthier with venison sausage, and shred my own organic potatoes.
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I baked it a little longer and it came out great! I have also made it using chopped broccoli and diced cooked ham. I folded the cheese and sausage into the egg mixture and then stirred the egg mixture into the potatoes. I also used 2 cups of shredded cheese and 8 eggs with 1.5 cups of milk whisked in. I had to use a larger 11x16 baking dish to fit the potatoes. Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers' advice.