Hash brown bake
60 minutes || My Rating: 10/10 || Difficulty rating: Easy
I live for hot breakfast. This is my personal favorite; cheesy and delicious!
Directions:
- Brown 1 pound of bulk breakfast sausage. I love my grocery’s deli country sausage, but Jimmy Dean’s or whatever will be great!
- In a large bowl, mix 1 bag of frozen hash browns, 1 can of cream of mushroom soup, ¾ cup of sour cream (Pro-tip: you can substitute plain Greek yogurt, I do this most of the time), 2 cups of shredded cheese (I use cheddar jack – really can be any melty cheese – pepper jack would be good, too), the browned sausage, salt, and pepper. Just mix until everything is evenly mixed.
- Pour mixture into a 9×13 pan. Pro-tip; Place tin foil in the bottom of your pan for easy clean up.
- OPTIONAL: I only do this when it’s a special occasion, but mix 1-2 cups of Rice Krispies or corn flakes with 1 stick of melted butter. Spread over the top of your mixture.
- Bake for 45-55 mins at 375 or until the top starts to get golden.
This meal is great to heat up. I’ll make this on Sunday, and it has enough portions to feed Kenny and I breakfast every day that week. I take a scoop and put it in a bowl, microwave for 1-2 minutes, and fry up an egg to throw on top. Wahlahhh! Warm, delicious breakfast in less than 5 minutes!
Pro-tip: You can totally skip the sausage to make this vegetarian! In this case, you could put a small minced onion in the mix if you’re daring. Kenny hates onion, so I don’t put it in this recipe anymore.