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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
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

Hashbrown and sausage casserole

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.

Hashbrown and sausage casserole

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.

Hashbrown and sausage casserole

In another mixing bowl, whisk 6 eggs. Stir in 2 cups heavy cream and freshly shredded Swiss cheese. Season with salt and pepper.

breakfast sausage casserole

Spread hashbrown & sausage mixture in a greased 9 x 13 in baking dish.

Hashbrown and sausage casserole

Pour egg mixture on top and bake at 425 F for 30 -35 minutes.

Hashbrown and sausage casserole

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.

Hashbrown and sausage casserole

Hashbrown and sausage casserole

Breakfast Sausage Casserole
5 from 12 votes

Breakfast Hashbrown & Sausage Casserole

Delicious and appetizing breakfast hashbrown and sausage casserole! Perfect weekend breakfast/brunch! Easy to make and so delicious!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

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Ingredients 
 

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
Like this recipe? Rate and comment below!

About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 12 votes

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15 Comments

  1. 5 stars
    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.

  2. 5 stars
    I love how fresh and tasty this looks the vibrant colors just makes me think of spring on this cold day!