May 7

May 7 Easy Hashbrown Casserole

I’ve been planning a hashbrown casserole for a while but I hadn’t found the right ratio of eggs, hashbrowns, and cheese until recently. I’m not a fan of egg based casseroles as leftovers (I think they are always dry) and I wanted a dish that could work for weekday meals. This dish we ate as breakfast over the week and even on the last day it wasn’t a bit dry.

If you make this for weekday breakfast, make sure to let the casserole cool completely before putting it in the fridge. For a dairy free version, remove cheese and increase coconut milk.

Sausage Hashbrown Casserole

5-6 servings

26 oz frozen shredded hashbrowns
1 lb mild pork sausage
3/4 cup full fat coconut milk
2/3 cup diced bell pepper
1/4 cup diced sweet onion
1/4 tsp granulated garlic powder
1/4 tsp red pepper flakes (omit if you prefer)
1/2 tsp salt (divided)
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp pepper
4 eggs
2 cups shredded mild cheddar
1 cup shredded pepper jack or Colby jack cheese
Green onion for garnish

Dice bell pepper and onion. Shred cheese if needed. Take hashbrowns out of the freezer
Brown pork sausage in skillet over medium-high heat with diced bell pepper and diced onion
Drain if needed
Preheat oven to 375 degrees
Add sausage back to pan and add 1/4 tsp garlic powder, 1/4 tsp red pepper flakes, and 1/4 tsp salt
Turn down heat to med-low and add thyme, oregano, black pepper, 1/4 tsp salt and coconut milk. Stir
Grease / spray a casserole dish (13x9)
Break up the frozen hashbrowns and pour in about half of the hashbrowns, spreading out over the base of the casserole dish
Add the meat mixture in an even layer over the hashbrowns
Sprinkle half of the shredded over top
Scramble 4 eggs and pour over top
Add the remaining hashbrowns
Top the casserole with the rest of the cheese
Bake 45 minutes
Broil for 3 minutes to get a nice crunch on top if you prefer
Cool for 10 minutes before serving. Add green onion on top for garnish