Hashbrown breakfast casserole Recipe

Name: Hashbrown breakfast casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 container of sour cream; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 packages frozen diced hashbrowns, thawed; 1 small diced onion; 1/4 diced red pepper; 1 lb ground italian sausage; 3 -4 eggs, beaten; 3 chopped strip bacon; 1 tsp season salt; 1 tsp black pepper

Servings: persons

1/2 container of sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 packages frozen diced hashbrowns, thawed
1 small diced onion
1/4 diced red pepper
1 lb ground italian sausage
3 -4 eggs, beaten
3 chopped strip bacon
1 tsp season salt
1 tsp black pepper

1
In a skillet, cook bacon & set aside.
2
In same skillet cook onions & pepper in the bacon grease & also set aside.
3
Next cook sausage & set aside.
4
Preheat oven @ 400 .
5
In a 13x9in pan, mix all ingredients together, except for eggs & 1/2 of cheese.
6
Next pour eggs over & top with rest of cheese.
7
Cover with foil & bake for 30 - 40 minutes.
8
Let rest for 15 minutes then serve.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 container of sour cream, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 packages frozen diced hashbrowns, thawed, and more.

Yes, Hashbrown breakfast casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hashbrown breakfast casserole

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