Breakfast Hashbrown and Sausage Casserole

Today, I m sharing with you a breakfast recipe that I love very much. For those avoiding dairy, try swapping heavy cream with almond milk and ghee, or coconut cream, and skip the cheese.

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Ingredients

4 cups shredded potatoes (about 4 medium potatoes)

1lb grass fed ground pork sausage

1 bell pepper, chopped (1 cup)

1 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

1. 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.
2. 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.
3. In another mixing bowl, whisk 6 eggs. Stir in 2 cups heavy cream and freshly shredded Swiss cheese. Season with salt and pepper.
4. Spread hashbrown & sausage mixture in a greased 9 x 13 in baking dish.
5. Pour egg mixture on top and bake at 425 F for 30 -35 minutes.
6. 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.

If you enjoyed this Hashbrown and Sausage Casserole recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 12 votes

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Breakfast Hashbrown & Sausage Casserole

By: Neli Howard

Delicious and appetizing breakfast hashbrown and sausage casserole! Perfect weekend breakfast/brunch! Easy to make and so delicious!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

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Ingredients 

USMetric

 

0.5x1x2x3x

• ▢ 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

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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

Serving: 231g | Calories: 431kcal | Carbohydrates: 15.5g | Protein: 19.2g | Fat: 32.5g | Saturated Fat: 14.3g | Polyunsaturated Fat: 18.2g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 792mg | Fiber: 2.4g | Sugar: 2.4g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.