The Best Loaded Hash Brown Casserole | Quick & Easy Breakfast Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while maintaining creaminess.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth can be lower in sodium.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Preheat the oven to 350 degrees.

In a 12-inch cast iron skillet, cook 1 pound of breakfast sausage over medium-high heat, flattening it for maximum surface area contact until browned.

Break the sausage into small bits as it cooks.

Remove the sausage with a slotted spoon, leaving the fat in the skillet.

Add 1 tablespoon of Kerrygold butter to the skillet with the sausage fat.

Add chopped onion and red and green bell peppers to the skillet and sauté until tender.

Add 2 teaspoons of garlic paste to the veggies after they've cooked for a bit to avoid burning.

Stir in 1 teaspoon of Better Than Bouillon veggie base (onion).

Return the cooked sausage to the skillet and add 20 ounces of defrosted hash browns, folding everything together.

In a mixing bowl, whisk together 8 eggs and 1.5 cups of milk until smooth.

Stir in 1 cup of shredded colby jack cheese into the egg mixture.

Pour the egg mixture into the skillet with the sausage and hash browns, folding to combine.

Top the mixture with an additional cup of shredded colby jack cheese.

Place the skillet in the oven and bake for about 50 minutes.

While the casserole is baking, cook 4-5 pieces of bacon on a baking sheet in the oven for a few minutes until crispy.

Remove the bacon, chop it finely, and use it as a topping for the casserole after it has finished baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens