#yummy #breakfast #easy
EASY BREAKFAST CONTAINER WITH SAUSAGES, HASHBROWNS AND EGGS
This pan with sausage, eggs and hash browns is simple to prepare and always pleases the crowd!
INGREDIENTS
INSTRUCTIONS
NOTES
* Update: some of you said that cooking your casserole took more than 45 minutes (in total), so I updated the recipe instructions accordingly. In general, it is enough to keep an eye on the pan during cooking, and once the potatoes are tender, they are ready to use!
RELATED :Healthy Orange Chicken
This pan with sausage, eggs and hash browns is simple to prepare and always pleases the crowd!
INGREDIENTS
- 1 pound Italian sausage (I prefer hot, but sweet or sweet too)
- 1 medium white onion, peeled and diced
- 3 garlic cloves, minced
- 1 red pepper, seeded and diced (or 1 jar of roasted red peppers, drained and diced)
- 6 eggs
- 1/3 cup milk
- 1 bag (20 ounces) frozen hash browns, thawed (I used the cubed type)
- 2 cups grated cheddar or mozzarella cheese
- 1/4 teaspoon freshly ground black pepper
- (optional garnish: thinly sliced green onions)
INSTRUCTIONS
- Heat the oven to 375 ° F.
- Add the sausage to a medium frying pan. Cook over medium-high heat until golden, crumbling the sausage with a spoon while it cooks. Remove the sausages with a slotted spoon and transfer them to a large mixing bowl. Reserve about 1 tablespoon of sausage fat in the pan, discard the rest. Add the onion and red pepper * to the frying pan and sauté for 5 minutes until cooked. Add the garlic and sauté for another 2 minutes until it is fragrant. (If you are using roasted red peppers in a pot, wait to stir them until the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
- In another bowl, whisk eggs, milk and black pepper until well blended. Then add them to the hash brown mixture and mix. Pour the mixture into an 11 × 7 or 9 × 9 inch baking dish (a 9 × 13 inch dish will also work) and garnish with the remaining 1/2 cup grated cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and cook for another 10 to 15 minutes until the potatoes in the center are cooked through. (I just recommend using a fork to remove one of the potatoes from the center of the pan and test it to see if it is tender and well cooked). Remove and let the pan sit for 5 minutes. Sprinkle with green onions and serve!
NOTES
* Update: some of you said that cooking your casserole took more than 45 minutes (in total), so I updated the recipe instructions accordingly. In general, it is enough to keep an eye on the pan during cooking, and once the potatoes are tender, they are ready to use!
RELATED :Healthy Orange Chicken