Hash Browns Breakfast Bake Recipes

HASH BROWNS BREAKFAST BAKE

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage links in skillet over medium heat until cooked through; remove from heat and cut into bite sized pieces.
• In a mixing bowl, lightly beat eggs; stir in all other ingredients.
• Pour mixture into a greased 2-quart baking dish or casserole, and bake, uncovered, for 30 minutes, or until eggs are almost set.
• Allow to stand 5 minutes before cutting into servings.
• Serve hot.

BREAKFAST CASSEROLE WITH HASH BROWNS

Steps:

• Mix eggs, sour cream, milk, salt, and pepper together in a bowl and set aside.
• Mix hash browns, ham, Cheddar cheese, green onions, and bell peppers together in another bowl. Transfer to a 9x13-inch baking pan and mix in egg mixture well; it may appear watery but hash browns will absorb most of it by morning. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until top is browned and eggs are set, about 55 minutes.

HASH BROWN BREAKFAST BUNDT

Steps:

• Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
• Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
• Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
• Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.

HASHBROWN BREAKFAST BAKE

Steps:

• 1.Heat the oven to 350°F.
• 2.Grease a 13x9-inch baking dish or spray with cooking spray.
• 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl.
• 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder.
• 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish.
• 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese.
• 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean.
• 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.

AMISH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

HASH BROWN EGG BAKE

Steps:

• In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
• Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
• Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.

HASH BROWN BREAKFAST CASSEROLE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
• In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
• Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
• Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
• Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.

CHEESY HASH BROWN EGG CASSEROLE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

HASH BROWN EGG BREAKFAST

Steps:

• Layer a third of the potatoes, ham, cheese, green pepper and onion in a greased 6-qt. slow cooker. Repeat layers twice. , In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on high for 30 minutes. Reduce heat to low; cook for 2-1/2 to 3-1/2 hours or until a thermometer reads 160°.

HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°.
• Separate bacon slices and arrange on a large rimmed baking sheet.
• Place in the oven as it preheats and bake until the bacon is crisp, 10-12 minutes; drain off the fat.
• Using 1 tablespoon butter, coat a shallow 3-quart casserole.
• Melt the remaining tablespoon of butter in a nonstick skillet.
• Add the onions and mushrooms and saute over medium heat, stirring, for 5-10 minutes, until the onions are tender.
• Arrange the potatoes in the bottom of the dish, and sprinkle with salt and pepper.
• Top with the cooked bacon slices, then the onions and mushrooms.
• In a bowl, beat the eggs with the milk and parsley.
• Pour over the casserole and top wih the cheese.
• Bake the casserole, uncovered, for 45 minutes, or until set and the cheese is melted.
• Serve immediately.

HASH BROWN AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
• Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.