Egg and Hash Brown Casserole

Use crispy potatoes to make a delicious crust for this cheesy sausage, egg, and hash brown breakfast casserole recipe that the whole family will love!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 386 Calories

Ingredients

• 1 teaspoon garlic salt
• 6 eggs, beaten
• 1 tablespoon chopped fresh parsley
• 1 cup sliced fresh mushrooms
• 4 thin slices tomato
• 1 (12 ounce) package bulk pork breakfast sausage
• 0.5 cup milk
• 0.25 teaspoon ground black pepper
• 0.33333334326744 cup vegetable oil
• 0.75 cup shredded pepperjack cheese
• 1.5 teaspoons chopped fresh parsley
• 0.75 cup shredded Swiss cheese
• 1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Toss potatoes with vegetable oil in a bowl until potatoes are well coated. Press potatoes into a 10-inch pie pan to create a crust.

Step 3

Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven and reduce heat to 350 degrees F (175 degrees C).

Step 4

While potatoes are baking, heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine sausage with eggs, mushrooms, pepper jack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour egg mixture into the prepared potato crust.

Step 5

Bake in the oven until eggs are set, about 25 minutes. Arrange tomato slices over eggs and sprinkle the remaining 1 1/2 teaspoons parsley on top. Return to the oven and continue baking until tomatoes soften, about 5 minutes more.