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Today, I m sharing with you a breakfast recipe that I love very much. If you have dairy allergies, you could substitute heavy cream with almond milk and ghee, or with coconut cream. And omit the cheese.
I was away from blogging for a while because of health issues. Last week, the doctor gave me a new diagnosis that was difficult for me to process. My heart was filled with sadness and fear. Sadness that this is happening to me and fear of the future and the unknown. So many What Ifs filled my head. I realized I couldn’t have peace unless I stopped worrying and surrendered my problems to God. Many times we are stressed out and worry about things in our life because we feel that we can’t control our circumstances. Yet God is in control, he is omnipotent. I was reminded of a verse in 2 Cor 12:9 “My grace is sufficient for thee: for my strength is made perfect in weakness. Most gladly, therefore, will I rather glory in my infirmities, that the power of Christ may rest upon me.” In the midst of all this, I trust the Lord and I know that He is in control.
I m excited to be back to blogging after this short break and I m looking forward to sharing more healthy and delicious recipes with you!
Hope you enjoy this one! 🙂
How To Make Breakfast Hashbrown and Sausage Casserole
What you need
- 4 cups shredded potatoes (about 4 medium potatoes)
- 1lb grass fed ground pork sausage
- 1Â bell pepper, chopped (1 cup)
- 1Â medium onion, chopped
- 6 eggs
- 2 cups heavy cream
- 1/2 cup shredded Swiss cheese
- 1/2 tsp pepper
- 1 tsp Celtic sea salt
 Preparation
Wash, peel and coarsely shred the potatoes. Place them in a mixing bowl and cover with water because you don’t want them to brown. Chop onion and red bell pepper.
Brown grass fed ground sausage over medium high heat and transfer to a plate when done. Saute chopped red bell pepper until tender and later chopped onion, until translucent. Transfer onion and red bell pepper to a large mixing bowl, add browned sausage and stir everything.
In another mixing bowl, whisk 6 eggs. Stir in 2 cups heavy cream and freshly shredded Swiss cheese. Season with salt and pepper.
Spread hashbrown & sausage mixture in a greased 9 x 13 in baking dish.
Pour egg mixture on top and bake at 425 F for 30 -35 minutes.
Very easy recipe and a great crowd pleasing breakfast meal. This hashbrown and sausage casserole is filling and delicious, we love to eat it for supper or lunch as well.
Breakfast Hashbrown & Sausage Casserole
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INGREDIENTS
- 1 lb grass fed ground pork sausage
- 1 bell pepper, chopped (1 cup)
- 1 medium onion, chopped
- 4 cups shredded potatoes, about 4 potatoes
- ½ cup shredded Swiss cheese
- 2 cups organic heavy cream
- 6 eggs
- ½ teaspoon pepper
- 1 teaspoon salt
INSTRUCTIONS
- Wash, peel and coarsely shred the potatoes. Place them in a mixing bowl and cover with water because you don't want them to brown. Chop onion and red bell pepper.
- Brown grass fed ground sausage over medium high heat and transfer to a plate when done. Saute chopped red bell pepper until tender and later chopped onion, until translucent. Transfer onion and red bell pepper to a large mixing bowl, add browned sausage and stir everything.
- In another mixing bowl, whisk 6 eggs. Stir in 2 cups heavy cream and freshly shredded Swiss cheese. Season with salt and pepper.
- Spread hash brown & sausage mixture in a greased 9 x 13 in baking dish.
- Pour egg mixture on top and bake at 425 F for 30 -35 minutes.
NUTRITION
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Oh honey. So sorry to hear your news sending hugs, love and prayers xxxx
All these reviews and don’t see one from anyone who has actually made it. So, I did. I added some extra veggies and cheese to it and some crushed red pepper, along with garlic powder, onion powder, and a bit of Italian seasoning. It was nice.
Oh my goodness, I forgot to give this recipe a rating! It sounds and looks amazing!
I love breakfast casseroles like this! I hope that your health issues are not too serious!
I love how fresh and tasty this looks the vibrant colors just makes me think of spring on this cold day!