Hash Brown Breakfast Casserole
Hash Brown Breakfast Casserole
Serves 12
15 min.
active cooking time
1 hr.
total cooking time
Found in
Breakfast & BrunchMain Dishes
CheesePork
Christmas & New Year'sEaster
Gluten FreeVegetarian
Ingredients
Dietary note: When mushrooms are substituted for the sausage, this recipe is vegetarian.
- cooking spray, for spraying the baking dish
2 tbsp.
canola oil
1 lb.
Market Sausages Fresh Ground Smoky Bacon Breakfast Sausage
14 oz.
Kowalski's Fresh Mirepoix
1 tsp.
kosher salt
1 tsp.
freshly ground Kowalski's Black Peppercorns
12
eggs
⅓ cup
almond milk
20 oz.
fresh shredded hash browns
1 cup (about 2 oz.)
torn prewashed kale
1 cup
shredded Cheddar cheese, divided
- fresh chives, for garnish (optional)
Directions
- Preheat oven to 350°. Spray a 9x13" baking dish with cooking spray; set aside.
- In a large pot, heat oil over medium-high heat until shimmering but not smoking.
- Add sausage to the pot; cook and crumble until well browned on the edges but still slightly pink in center (about 3 min.).
- Add mirepoix, salt and pepper; cook and stir until veggies are tender (about 5 min.). Set aside; keep warm.
- In a large mixing bowl, whisk together eggs and milk.
- Evenly layer hash browns, kale and approx. ¾ of the cheese in prepared baking dish; top evenly with sausage mixture.
- Pour egg mixture over top of sausage; cover with foil and bake for 30 min.
- Remove foil; sprinkle with remaining cheese. Continue baking until filling is just set and top is golden (about 15 min.).
- Remove from oven; let stand for 10 min. before cutting.
- Garnish individual servings with chives; serve immediately.
