Hearty Hash Brown Casserole Recipe Is What's for Breakfast, Brunch or Dinner by Chef Ryan Boudreaux
This is a casserole recipe that my boss, Liz Cheek, gave me on a recap of a weekend of cooking for her family a few weeks ago. She will spend whole weekends preparing meals for her family as well as church functions and this one was a traditional fare that was handed down through her family for a few generations.
I did my best to remember all the ingredients, now with my own twist and having made it twice already I will share it with you now! This hash brown breakfast casserole recipe is also a perfect dish for any time of the day, not just for breakfast or brunch anymore! Think breakfast for dinner.
To make this cheesy breakfast casserole you will need a tube of refrigerated crescent rolls, bulk breakfast sausage, eggs, milk, cheddar cheese, hash brown potatoes (or shredded potato), dry Italian breadcrumbs, garlic salt and black pepper. That's it. About 30 to 40 minutes in the oven, and you're ready to sit down to a fabulous meal.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 to 45 minutes
Total Time: 45 to 55 minutes
Servings: 6
Ingredients
- 1 tube refrigerated crescent rolls
- 1/2 pound bulk breakfast sausage
- 6 extra large eggs
- 3/4 cup milk
- 1 1/2 cups finely shredded cheddar cheese
- 2 cups hash brown potatoes or shredded potato (uncooked)
- 3/4 cup Italian breadcrumbs
- garlic salt, to taste
- black pepper, to taste
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Recipe Notes
- You can use regular, mild or spicy sausage for this breakfast casserole.
- Frozen hash browns would work fine for this recipe.
Here's how to make it:
- Open the crescent rolls and line the bottom of a 9x9-inch baking pan that's been sprayed with nonstick cooking spray with the dough in one single layer covering the entire pan.
- Break up the breakfast sausage into chunks and brown in a separate sauté pan on all sides until cooked through, then drain on paper towels. Arrange the browned sausage in a single layer on top of the dough layer.
- Add the shredded potatoes (hash browns) in an even layer over and between the sausage layer.
- Break the eggs and mix them in a separate small bowl with the milk. Add the shredded cheddar cheese and stir well. Add the salt and pepper to the egg/cheese mixture and stir again to mix well. Pour it into the baking pan over the potatoes and sausage layers. Smooth out to even the top.
- Sprinkle the top with a nice thin layer of breadcrumbs. Bake in a preheated 350-degree F oven for 30 to 40 minutes or until the eggs set up and the top is golden brown. Allow to rest a few minutes then cut into six even portions.
Nutrition Facts Per Serving
Calories: 782
Total Fat: 53.8g
Saturated Fat: 20.1g
Cholesterol: 318mg
Sodium: 1813mg
Total Carbohydrate: 33.4g
Dietary Fiber: 2.3g
Total Sugars: 3.9g
Protein: 41.9g
Vitamin D: 21mcg
Calcium: 325mg
Iron: 4mg
Potassium: 460mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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