Spicy Sausage & Potato Hash | How to Make Breakfast Hash | Brunch Recipes
Whether you’re having it for brunch or breakfast for dinner, this recipe is simple and easy to put together! I guarantee it’ll quickly become one of your breakfast staples!!
INGREDIENTS:
8 red potatoes, diced
1 pkg of Jimmy Dean breakfast sausage
1 small yellow onion, diced
4-5 tbs of Paprika
Salt
Pepper
Garlic Powder
Onion Powder
NOTES:
- Bring potatoes to a boil in salted water, cook for 10-15 minutes. (Just until fork tender) DO NOT OVERCOOK THEM!
- Crisp your hash by flattening the mixture in one even layer, allow to cook for 3-5 minutes then flip and repeat until you achieve the color and char you desire.
Enjoy!!
#breakfasthash #brunch
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Breakfast Casserole
Everything you love about breakfast in one easy and delicious casserole. Perfect for Thanksgiving and Christmas morning or whenever you have company over. Pop it in the oven when you get up and you are good to go.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
???????????? BREAKFAST CASSEROLE
1 lb bulk sage pork sausage
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
10 eggs
2 cups whole milk
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp salt
3 cups frozen country style hash browns
1 cup French’s crispy fried onions
8 oz cheddar cheese
hot sauce, optional
Bake at 350 F or 177 C uncovered for 40 minutes. Then cover with foil and bake 10 more minutes.
*Be sure to let the casserole sit out at least 20-30 minutes before baking because the sudden changes in temperature may cause the dish to shatter or break.
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HOW TO MAKE A CRUSTLESS VEGGIE QUICHE
This is a perfect idea if you do weekly meal prep or if you can make this for your family a day in advance so you can have a morning off from breakfast duty.
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INGREDIENTS:
6 Eggs
1 cup of Half & Half (or milk)
1 1/2 cup Mozzarella Cheese (shredded)
1 cup Sharp Cheddar Cheese(shredded)
8oz Mushroom (sliced)
1 Shallot (sliced)
1/2 of a Roasted Red Bell Pepper (diced)
1/2 tbsp fresh Sage (minced)
1 cup frozen Spinach (thawed and drained)
1 tsp Red Chili Flakes
Salt, Black Pepper, and Garlic Powder (to taste)
INSTRUCTIONS:
•Sauté Mushroom and Shallot until cooked (about 3-4 minutes). Set aside to cool while you prepare the other ingredients
•In a 8/12 pan add the Spinach, Roasted Red Bell Pepper, Sautéed Mushroom and Shallot, Sage, Red Chili Flakes, Mozzarella Cheese, Cheddar Cheese, Salt, Pepper, and Garlic Powder to taste
•Mix all ingredients together well.
•Taste and add additional seasonings if needed
•Distribute the ingredients evenly in the pan and make sure not to pack them down
•In a mixing bowl combine 6 Eggs and 1 cup of alf and half (or milk)
•Mix until smooth in consistency
•Pour the the Egg and Half & Half into the pan
•Shake the pan lightly to distribute the egg mixture. (If you need to stir to get the ingredients even you can)
•Place the Quiche in the oven set to 350ºF/175ºC for 30-35 minutes and you can serve right away or next day to me is always better.
ENJOY
ROASTED VEGETABLE QUICHE - HOW TO MAKE QUICHE - SIMPLE AND EASY RECIPE
Subscribe, Share & Like. In this video I have shared my recipe for this yummy and healthy Quiche . Perfect for breakfast or brunch, and easy to make too. Please do share and give this video a thumbs up. Thank you for watching BITES IN TIME.
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HASHBROWN BREAKFAST CUPS: EASY BRUNCH IDEAS
I forgot to mention that I topped mine with some hot sauce. These are simple to make, kids can even help make these. Remember for regular sized muffin tins or if your oven runs hot, only cook hashbrowns for 25ish minutes, then depending on how you like your egg cooked, adjust the temperature to it. We like ours over medium, so about 12 minutes did the trick this time.
Hash Brown Breakfast Muffins
You will absolutely LOVE these muffins! There are so many variations to making them! Rule of thumb? What do you prefer in your eggs? Kids LOVE a scaled down version even with just hash browns, egg and cheese!
4-6 potatoes (you may also use a package of frozen hash browns
bacon, Canadian bacon, ham, breakfast sausage to your taste (I used 1/3 lb Wrights thick bacon)
12 eggs (medium size for regular muffin pan or large for a jumbo muffin pan)
bell pepper optional
green onion (purple onion minced really great as well) optional
diced mushrooms (optional)
fresh spinach (washed and coarsely chopped) optional
1 stick of butter (melted)
shredded cheese of your choice (optional)
Salt & pepper to taste (potatoes DO need some salt)
Tabasco or Louisiana Hot Sauce for some added heat
Preheat oven to 400 degrees in order to bake the potatoes. Scrub the potatoes and wrap in foil. Bake potatoes at 400 degrees for 45-55 minutes. (If your potatoes are on the smaller size, stay at 45 minutes, you do NOT want them baked through, you want them underdone. Otherwise your hash browns will end up being mashed potatoes). After potatoes are done pull them out and unwrap.
NOTE* After removing potatoes turn the oven temp up to 450 degrees.
Let the potatoes cool down enough handle. Peel the potatoes and grate them up. Sauté the vegetables of your choice. Set aside. Spray or butter generously, your choice of muffin pan, I recommend a jumbo size if possible.
Mix the melted butter and some shredded cheese into the hash browns. Fold into the hash browns. Place approximately 1/2 cup mixture into each jumbo cup or about 2-2 1/2 Tablespoons per each cup if using a standard muffin pan. Press the bottom and all around the cup, being careful to not make either too thick or too thin. Salt and pepper to taste and bake at 450 for 20-22 minutes depending on your oven.
NOTE* turn the oven temp down to 350 degrees after taking the hash browns out.
Remove hash browns from oven and proceed to fill each cup with about a Tablespoon of the sautéed vegetables. Sprinkle cheese over the top of veggies if desired. If you prefer a sunny side up type of egg, place a cracked egg into each cup. If you prefer scrambled type of egg, you may simply whip up your eggs and pour over the vegetables in each cup or you may also just add the sautéed vegetables and shredded cheese to the beaten eggs, then pour the egg mixture into each cup as I did in the video. Bake in a 350 degree oven for 16-20 minutes depending or how you prefer your eggs. The scrambled type should be done within 19-21 minutes. The sunny side up type in between 16-18 minutes, again depending on the preference of your yolk. If you are making these ahead and plan to reheat them, I would pull them out about 2 minutes BEFORE you would consider them done. To reheat, simply microwave at 50% power until it is heated through. Enjoy! :D
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