This post is sponsored by the Ohio Pork Council. All opinions are my own.
If you love crispy hash browns then this is the breakfast casserole you’ve been waiting for.
Breakfast has always been one of my favorite meals, likely due to the fact that my dad always made it interesting from his applesauce pancakes to his breakfast casserole. Growing up even my friends would be excited for breakfast after sleepovers, knowing my dad was going to whip up something delicious. Heck, even now when I visit breakfast is still the thing I look forward to most. That and his cookies, but I digress.
This recipe is an adaptation of one of the breakfast casseroles my dad makes (which I’ve shared in the past) but instead of using croutons/stuffing mix I added hash browns both mixed in and a crispy layer of them on top! Other than that the composition stayed the same including crumbled breakfast sausage, onion, cheddar, peppers, eggs, milk, and the secret ingredient cream of mushroom soup. Something that sounds gross to eat by itself but does wonders when mixed in to recipes like this! After all, it’s not the flavor of mushrooms that bothers me, it’s the texture.
What is your favorite fall/holiday recipe that incorporates pork? I actually made a chorizo cornbread stuffing for Thanksgiving last year to pair with my roast blackened turkey and it was amazing. I’ve also made my own breakfast sausage patties which can be used for any day of the week or frozen for later!
One year ago: Weekly Meal Plan #38 – Thanksgiving Edition
Two years ago: Homemade Instant Oatmeal
Three years ago: Pear-Cranberry Sauce
Foyr years ago: Gluten-Free Chipotle Cornbread Muffins
Five years ago: Streusel-Topped Milky Way Apple Butter Bread
HASH BROWN BREAKFAST CASSEROLE
1 Tbsp unsalted butter
1 lb. pork breakfast sausage
1 cup diced yellow onion
1 (20 oz.) pkg. shredded hash browns
2 cups shredded sharp cheddar cheese, divided
2 bell peppers, chopped
1/4 cup milk
1 (10 oz.) can cream of mushroom soup
1 tsp parsley flakes
3/4 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1 (20 oz.) pkg. mini frozen hash browns
- Preheat the oven to 375 degrees. Grease a large casserole dish and set aside.
- Place a large non-stick skillet over medium heat and add butter. Once melted, crumble the sausage and cook until browned. Remove to a bowl and drain all but 1 tablespoon of grease from the skillet. Return to heat, add onion, and saute for 5 minutes. Add hash browns, cover the skillet and cook for 7 minutes. Flip over, cover, and cook for an additional 7 minutes.
- In a large bowl, add the hash browns and sausage. Stir in 1 cup of cheese and bell peppers until evenly distributed. Transfer to the prepared casserole dish.
- In the same bowl, whisk together the eggs, milk, soup, parsley, mustard powder, salt, and pepper. Pour over the hash brown mixture. Top with frozen hash browns and bake for 30 minutes. Remove from over, top with the rest of the cheese, and place back in the oven for an additional 10 minutes or until bubbly.