Hash Brown Breakfast Casserole (Make-Ahead or Morning Of)
Hash Brown Breakfast Casserole is the perfect breakfast! Not only is it adaptable, but it also can be made gluten-free as well. You can make this breakfast casserole the morning of, the night before--whatever is easier for you--which makes entertaining that much easier!
Be sure to subscribe for more Easy Family Friendly Recipes:
Sign up for Free Meal Plans:
Full Printable Recipe:
Recipe:
16 ounces frozen hashbrowns defrosted (about 3 cups or half a 32-ounce bag)
1/2 to 1 pound breakfast sausage, browned
2 cups cheddar cheese shredded
6 eggs
1/2 cup milk or cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 350 degrees and brown sausage.
Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
Layer the browned sausage over the hashbrowns.
Sprinkle cheese over top the sausage and hashbrowns
Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese
Bake for 40-45 minutes or until eggs are set.
Easy Chile Relleno Casserole ~ Great for Brunch or Dinner ~ Feeds the Whole Family!
In today's video I will show you how to make this delicious and easy chile relleno casserole. It only takes about five minutes to prepare and can be served for breakfast, brunch, or dinner. You also have the ability to adjust the amount of spice in the dish. This recipe is mild. If you want no spice than replace the pepper jack cheese with just monterey jack. If you want more spice replace the regular chile powder with 1/4 of a teaspoon of either red pepper flakes, ground chipotle pepper, or ground cayenne pepper. Want more cooking tutorials make sure to hit that subscribe button or you can check out my playlist My Favorite Recipes. I also offer craft tutorials and hauls on my channel.
How to Make Breakfast Casserole, Keto and Low-Carb | Black Tie Kitchen
This Breakfast Casserole will please everyone due to it's simplicity and hearty flavors. If you plan on having guests (e.g. over the holidays), make this casserole in advance and reheat it the morning of. It's delicious fresh, reheated, and even cold. A little bit of effort upfront will save you from having to cook breakfast (or lunch) for a ton of people! And I guarantee they will ask for the recipe!
blacktiekitchen.com for this recipe and more!
Follow me on:
Instagram:
Facebook:
Pinterest:
INGREDIENTS:
- 12 large eggs
- 1 lb bacon (~10 slices thick cut bacon)
- 16 oz breakfast sausage
- 16 oz Swiss cheese
- 16 oz heavy cream
- ~12 oz spinach
- butter for greasing
- kosher salt
~ ¼ tsp black pepper
~ ¼ tsp cayenne pepper
~ ¼ tsp nutmeg
HARDWARE:
- baking sheet
- aluminum foil
- pan for sausage
- large skillet for spinach
- casserole dish
- small vessel to crack eggs into
- large vessel to add eggs into
- measuring cup (8 oz)
- whisk
- slotted spoon
- two bowls
DIRECTIONS
1. Preheat the oven to 350°F / 180°C.
2. Line a baking sheet with aluminum foil and lay out your bacon onto the baking sheet.
3. Place the bacon into the oven (even if it is still reheating) for about 30-45 minutes, depending on desired crispy level. For this recipe, it's best to go the meatier side, thus the lower temperature.
4. Begin browning your sausage in a skillet by heating it over medium heat, slowly crumbling the meat log into smaller pieces.
5. In the meantime, rinse your spinach and add it to another pan. Salt, and let wilt over medium-low heat.
6. Begin cracking your eggs. Crack an egg, one by one, into the small vessel. Once you are positive there are no egg shells or random tidbits, empty that egg into the larger vessel.
7. Once the sausage has browned and the spinach wilt, remove them from the heat using a slotted spoon and place them into their respective bowls.
8. Squeeze as much water as you can from the spinach and drain the grease from the sausage.
9. Add the heavy cream to your eggs and begin whisking. Then add the salt, black pepper, cayenne pepper, and nutmeg to the eggs and continue whisking until well combined.
10. Remove the bacon from the oven and place onto a paper towel lined plate or cutting board to cool and drain.
11. Using kitchen scissors, cut the spinach while it is in the bowl. A rough cutting is all that is necessary - we simply don't want long strands of leaves when you bite into the casserole. We could cut the spinach, but since it is already in a bowl, the scissors work really well.
12. Grease a casserole dish with butter, making sure to cover the bottom and the sides very well.
13. Add all the spinach to the bottom of the casserole dish, spreading evenly around.
14. Then, working in layers until satisfied with the quantities, add the sausage, eggs enough to barely cover, cheese, bacon (crumbling as you add it), eggs, sausage, bacon, cheese, and any bacon you want to add to the top.
16. Place the casserole dish into the oven for 45 minutes.
17. Remove from the oven and serve. Garnish with green onions.
TIP: Make this ahead as meal prep or for when you're expecting guests that spend the night. It's worth the effort and it is delicious!
#breakfastcasserole #mealprep #breakfastforguests #blacktiekitchen
Make Your Own: Cracker Barrel Hashbrown Casserole
Learn how to make hashbrown casserole just like Cracker Barrel's!! This is the only recipe there is that uses the same ingredients Cracker Barrel does even though there are several copycat recipes online. First, Cracker Barrel uses colby cheese, not cheddar and second, they don't use sour cream in their hash brown casserole. Those recipes may be good in their own right, but they are not as close to the real deal as this is. These taste exactly like what you get served at the restaurant, especially when you let them sit for a bit like the restaurant does.
I got this recipe from a friend of mine who was a cook at Cracker Barrel for several years. They make it in big batches but this is cut down to go into a 9x13 pan which will serve 6-8 people.
What you'll need:
2 lbs frozen hash brown potatoes, thawed
1 (10.75oz) can Campbell's condensed cream of chicken soup
1/2 medium yellow onion, diced or chopped fine
1/4 cup margarine, melted
2 cups (8 oz) colby cheese, shredded or diced fine in a food processor
1/2 tsp salt
1/2 tsp black pepper
Combine everything except the hash browns in a large bowl. Add in the thawed hash brown potatoes and mix well. Put into a 9x13 baking pan and bake in a preheated 350*F oven for 45-50 minutes or until golden brown and bubbly. Enjoy!!
CHILE RELLENOS CASSEROLE Making Chile Rellenos Has NEVER Been This EASY and BEST PART, No FRYING!!!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to share with you the best Chile relleno casserole perfect to surprise you family for breakfast and is also the best recipe if you Love Chile rellenos but don’t like the process of frying them this are in my world somewhat healthy ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
WARNING ⚠️
Make 2 casseroles
PRO TIP!!!!
Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients:
7 peppers poblanos, hatch or Anaheim
6 eggs at room temperature
1/2 tsp black pepper
3/4-1 tsp salt
1/2 tsp baking powder
1/3 APF (all purpose flour)
1/4 cup milk or heavy cream
Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together
Shredded queso Oaxaca or your favorite melting cheese
For the salsa:
4 roma tomatoes
Chile serranos or jalapeños
Chile de árbol
1/8 onion
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
Salt I’m using 2 tsp
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#mexicanrecipes #chilerellenos #breakfastcasserole
WHITE CASTLE CASSEROLE RECIPE
WHITE CASTLE CASSEROLE RECIPE
Here are some of the products I recommend using: amazon.com/shop/johnathondowns
Audible Free 30-Day Trial:
Try Amazon PRIME 30-Days Free Trial
Free Trial to Amazon Fresh:
Check out my new merch here:
Please follow my social media accounts
Instagram | Twitter
AtticusJT
* 1 1/4 lbground beef
* 1 boxdry onion soup (both packages in the box)
* 2 can(s)crescent rolls
* 1 pkgSliced cheddar cheese
*
* ·mustard (optional)
* ·ketchup (optional)
*
*
*
*
*
*
* Pre-heat oven to 350*
* rown the ground beef with the 2 onion soup packets until cooked. Drain and dry the meat as much as possible. (I pressed paper towel on top of meat while in the drainer.
* Unroll one can of crescent rolls and place in casserole dish (lightly greased~I used Pam cooking spray)
* Spread the meat and onions on top of crescent rolls.
* Cover with cheese
* Place on top of the cheese.Place other unrolled crescent rolls on top.Bake until the top is golden brown, about 15-20 minutes.
Cut and enjoy~that easy!