HASHBROWN BREAKFAST CASSEROLE INGREDIENTS
Frozen shredded hashbrowns – thawed
Ground pork sausage – like Jimmy Dean’s All-Natural
Vegetables – onions, red bell pepper, and green onions (scallions)
Dairy – butter, milk, and cheddar cheese
Eggs
Seasonings – dried marjoram, dried thyme, seasoned salt, and black pepper
HOW TO MAKE HASHBROWN BREAKFAST CASSEROLE
Start by letting the frozen hash browns thaw. This will take about 1 hour, so go ahead and take them out of the freezer before starting this recipe. Then, place them in a greased 9×13-inch baking dish sprayed with nonstick cooking spray and let them sit for a bit.
Now start browning the pork sausage in a large pan over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Then, remove it from the heat and let it cool.
Meanwhile, melt 1/2 cup butter. Pour the melted butter over the hash brown potatoes, stirring to coat. Then top with half the shredded cheddar and spoon the cooled sausage vegetable mixture over the potatoes. Now, whisk the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour the egg mixture into the casserole and top with the remaining cheese and half of the green onions. Bake for about 45 minutes or until no longer wiggly in the middle. Then top with the remaining green onions. Let sit for 10-15 minutes before slicing. Garnish with green onions, thyme leaves, or chopped parsley.
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