Sausage Egg Hashbrown Casserole

Sausage Egg Hashbrown Casserole is a main course that serves 6. One portion of this dish contains about 19g of protein, 22g of fat, and a total of 319 calories. For $1.2 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 22 people were glad they tried this recipe. A mixture of breakfast sausage, salt, green onions, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Simple Green Moms. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. If you like this recipe, you might also like recipes such as Sausage Hashbrown Breakfast Casserole, Breakfast for Dinner Casserole: An easy hashbrown casserole, and Hashbrown & Egg Nests.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

12 ounces breakfast sausage

9 eggs

green onions (optional for topping)

1 teaspoon Herbes of Provence

¼ cup milk (or almond milk for paleo)

1 lb. shredded potatoes or hashbrowns

salt + pepper to taste

Equipment:

baking paper

frying pan

oven

whisk

bowl

aluminum foil

Cooking instruction summary:

Preheat oven to 350 degrees and line a 8x8 pan (or skillet) with parchment paperBrown sausage until fully cooked then remove from heat and set asideIn a bowl, whisk 6 eggs with milk and seasoningsAdd shredded potatoes (or hashbrowns) and sausage then stir until combinedTransfer to prepared pan, cover loosely with foil, and bake for 30 minutesCarefully remove foil and place remaining eggs on topIncrease oven heat to 425 degrees and bake (uncovered) for an additional 10 minutesRemove from oven and let cool for several minutes before serving

 

Step by step:


1. Preheat oven to 350 degrees and line a 8x8 pan (or skillet) with parchment paper

2. Brown sausage until fully cooked then remove from heat and set aside

3. In a bowl, whisk 6 eggs with milk and seasonings

4. Add shredded potatoes (or hashbrowns) and sausage then stir until combined

5. Transfer to prepared pan, cover loosely with foil, and bake for 30 minutes

6. Carefully remove foil and place remaining eggs on top

7. Increase oven heat to 425 degrees and bake (uncovered) for an additional 10 minutes

8. Remove from oven and let cool for several minutes before serving


Nutrition Information:

Quickview
319 Calories
19g Protein
21g Total Fat
10g Carbs
8% Health Score
Limit These
Calories
319
16%

Fat
21g
33%

  Saturated Fat
7g
45%

Carbohydrates
10g
4%

  Sugar
0.9g
1%

Cholesterol
287mg
96%

Sodium
661mg
29%

Get Enough Of These
Protein
19g
38%

Selenium
20µg
30%

Iron
4mg
25%

Manganese
0.5mg
25%

Vitamin B2
0.42mg
25%

Phosphorus
247mg
25%

Vitamin B6
0.47mg
24%

Copper
0.41mg
21%

Vitamin B12
1µg
19%

Vitamin B3
3mg
18%

Vitamin B5
1mg
17%

Potassium
575mg
16%

Zinc
2mg
16%

Vitamin K
15µg
15%

Vitamin D
2µg
15%

Vitamin B1
0.21mg
14%

Vitamin C
10mg
12%

Folate
49µg
12%

Vitamin A
481IU
10%

Magnesium
35mg
9%

Fiber
2g
8%

Calcium
83mg
8%

Vitamin E
0.85mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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