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Egg and Hash Brown Casserole
Egg and Hash Brown Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create a mouthwatering cheesy sausage, egg, and hash brown breakfast casserole topped with crispy potato crust for a family favorite meal!
Ingredients:
  • 1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
  • 0.33333334326744 cup vegetable oil
  • 1 (12 ounce) package bulk pork breakfast sausage
  • 6 eggs, beaten
  • 1 cup sliced fresh mushrooms
  • 0.75 cup shredded pepperjack cheese
  • 0.75 cup shredded Swiss cheese
  • 1 tablespoon chopped fresh parsley
  • 0.25 teaspoon ground black pepper
  • 4 thin slices tomato
  • 1.5 teaspoons chopped fresh parsley
Instructions:
  • Preheat the oven to a toasty 425°F (220°C).
  • Coat potatoes thoroughly with vegetable oil in a bowl. Press into a 10-inch pie pan to form the crust.
  • Bake potatoes in the preheated oven for about 30 minutes until they turn golden brown. Remove the pan from the oven and reduce the heat to 350 degrees F (175 degrees C).
  • Bake the potatoes. In a large skillet over medium-high heat, cook the sausage until crumbly, evenly browned, and no longer pink. Drain any excess grease. Mix the cooked sausage with eggs, mushrooms, pepper jack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the mixture into the potato crust.
  • Bake until eggs are cooked through for 25 minutes. Top with tomato slices and sprinkle the remaining 1 1/2 teaspoons parsley. Bake for an additional 5 minutes until tomatoes soften.

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