BREAKFAST HASH BROWN CASSEROLE

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.

Heat a medium-sized skillet over medium-high heat.

Add 1 lb of breakfast sausage to the skillet and break it up to start browning.

While the sausage is cooking, wash the bell pepper and dice it into small pieces.

Add the diced bell pepper to the skillet with the sausage.

Peel and dice a small to medium-sized yellow onion and add it to the skillet with the sausage and bell pepper.

In a large bowl, crack 6 eggs and add them to the bowl.

Measure out 12 oz of evaporated milk and add it to the eggs.

Add seasonings: salt, black pepper, garlic powder, onion powder, and smoked paprika to the egg mixture and whisk until frothy.

Add 30 oz of shredded hash browns to the egg mixture (using 1.5 bags of 20 oz each).

Add 2 cups of shredded cheese to the mixture and stir to combine.

Once the sausage, bell pepper, and onion are cooked through, add them to the egg and hash brown mixture and stir well.

Transfer the mixture to a greased 9x13 casserole dish and smooth it out evenly.

Place the casserole in a preheated oven at 350°F and bake uncovered for 1 hour.

After 1 hour, check the center with a butter knife to ensure it comes out clean.

Allow the casserole to cool slightly before garnishing with dried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens