Hash Brown Breakfast Casserole

This is a great recipe to clean out your freezer.  You can totally throw this all together the night before, throw it in the refrigerator, and pop into the oven in the morning while you take care of other things.  Your family and/or guests get to wake up to this awesome breakfast, and you'll look like a hero!


You won't miss the fat by substituting the regular pork sausage with the lower fat turkey breakfast sausage; and the dill and Dijon infused egg batter really carry this breakfast casserole to the next level.  Feel free to change up the type of cheese, add or delete veggies, you name it!

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Ingredients:

• 1/2 onion, diced
• 1/2 yellow bell pepper, diced
• 2 Tbsp butter
• 1 Tbsp canola oil
• 3 cups hash brown "crispy crowns"
• 1 (9.6oz) pkg breakfast turkey sausage crumbles
• 5 large eggs
• 1 cup milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp fresh dill, minced
• 2 Tbsp Dijon mustard
• 2 cups freshly grated cheese
• I used Vermont white cheddar

Step-by-Step: 
Begin by sauteing your onions and peppers in the butter until soft, translucent, and fragrant.  (Tip - you could also add the onions and peppers to a cup with the butter and cook in the microwave for a minute or so until soft.)

2 Tbsp butter, 1/2 of a diced onion, 1/2 of a yellow bell pepper

 

Add the canola oil to the bottom of your skillet (or casserole dish).  Add the hash browns as the first layer. 

1 Tbsp canola oil

3 cups hash brown "crispy crowns" - or enough to cover pan

Sprinkle the sausage over the hash browns, followed by the cooked onions and peppers.

1 (9.6oz) pkg breakfast turkey sausage crumbles

 

Whisk together your 5 eggs, 1 cup milk, and seasonings.

Here are my seasonings with approximate amounts.  I wasn't super specific... 

1 tsp kosher salt

1/2 tsp black pepper

1/2 - 1 tsp garlic powder

1 tsp fresh dill, minced

Whisk in the Dijon mustard.

2 Tbsp Dijon mustard

Sprinkle with cheese.

2 cups freshly grated cheese (Vermont white cheddar)

Pour the egg batter over the hash brown mixture.

Cover and let sit several hours to overnight in the refrigerator.

I put the cold skillet in the cold oven to allow them to heat up together, to a temperature of 350 degrees F.  Then I started my "time."  I left it uncovered for the first 20 minutes for everything to get set, then covered with aluminum foil the next 20 minutes, then uncovered again for the last 10 minutes so the top would finish browning up a bit.

Allow the casserole to sit for 5 - 10 minutes before cutting into it.

I hope you enjoyed this recipe!  I have many more recipes up my sleeve for you to consider.  Why don't you click over to my Recipe Index to check them out?!

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Now here are some "bonus" recipes for you:  (Just click the links to go there.)
Grilled Strawberry Shortcake Kabobs

Skinny Mexican Pizza

Tomato Basil Chicken

Crawfish Fettuccine

Apple and Bacon Stuffed Brussels Sprouts

Grilled Zucchini Rolls

Method: 
Begin by sauteing your onions and peppers in the butter until soft, translucent, and fragrant.  (Tip - you could also add the onions and peppers to a cup with the butter and cook in the microwave for a minute or so until soft.)

Add the canola oil to the bottom of your skillet (or casserole dish).  Add the hash browns as the first layer.  Sprinkle the sausage over the hash browns, followed by the cooked onions and peppers. 

Whisk together your eggs, milk, salt, pepper, garlic powder, minced dill, and Dijon mustard.  Pour over the sausage layer.  Sprinkle with cheese.  Cover and let sit several hours to overnight in the refrigerator.

I put the cold skillet in the cold oven to allow them to heat up together, to a temperature of 350 degrees F.  Then I started my "time."  I left it uncovered for the first 20 minutes for everything to get set, then covered with aluminum foil the next 20 minutes, then uncovered again for the last 10 minutes so the top would finish browning up a bit.