#Breakfast casserole with hash browns free
Bake according to recipe instructions.This is the perfect breakfast casserole for a crowd! And it is gluten free so almost everyone can eat it. Remove from the fridge 40 minutes prior to baking to come to room temperature. Defrost in the refrigerator overnight or at least 12 hours. Then cover with several layers of plastic wrap and place in the freezer on a flat level surface. Prepare the casserole per the instructions but do not bake.
#Breakfast casserole with hash browns how to
How to freeze Hashbrown Breakfast Casserole The sausage vegetable mixture can be prepared up to 2 days in advance, cooled, and stored in an airtight container in the refrigerator. Then remove the plastic wrap and bake according to recipe instructions. Remove the casserole from the fridge 40 minute prior to baking to come to room temperature. Cover tightly with plastic wrap and place on a flat level surface in the refrigerator. Prepare the casserole up to a day in advance but do not bake. Reheat in the microwave at a reduced power. Store leftovers in an airtight container in the fridge for up to 3 days.Let the casserole cool for a few minutes before slicing.Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.Try adding diced smoked ham or chopped crispy bacon.Use pork, chicken, or turkey sausage as longs as it breaks up and browns.
I just prefer the red because of the sweetness it lends to the dish. Any colored pepper will work for this recipe – red, orange, yellow, or green.I think the shredded work just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes. You can use shredded or diced hash browns.Frozen hash browns take about 1 hour to thaw so plan accordingly.Garnish with green onions, thyme leaves, or chopped parsley. Let sit for 10-15 minutes before slicing. Then top with the remaining green onions. Bake for about 45 minutes or until no longer wiggly in the middle. Pour the egg mixture into the casserole and top with the remaining cheese and half of the green onions. Now beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Then top with half the shredded cheddar and spoon the cooled sausage vegetable mixture over the potatoes. Meanwhile melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat.
Then remove from the heat and let it cool. When it is about halfway browned add the onions and red bell pepper cooking until the sausage is browned and the onions are soft. Now start browning the pork sausage in a large pan over medium heat.
Then place them in a greased 9×13 inch baking dish sprayed with nonstick cooking spray and let them sit for a bit. This will take about 1 hour so go ahead and take them out of the freezer before starting this recipe. Start by letting the frozen hash browns thaw. How to make Hashbrown Breakfast Casserole This easily freezable casserole is perfect for Christmas morning or for those busy weekends with out of town guests. Get ready to impress your guest with this make ahead easily customizable breakfast casserole with all your favorites baked up with plenty of cheddar and hash brown potatoes in every bite. Make this fit for a crowd savory casserole ahead of time and be ready for your brunch or breakfast guests. This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese.
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