Cheesy Potato Breakfast Casserole

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Are you looking for a tasty breakfast that can feed a crowd? This cheesy potato breakfast casserole is perfect for you! It’s packed with yummy ingredients like sausage, hash browns, and melty cheese. You can make this hearty dish in just 15 minutes of prep time, then let it bake for an hour while you relax.

This casserole is great for busy mornings or weekend brunches. You can even prep it the night before and pop it in the oven when you wake up. The smell of sausage and cheese will have everyone rushing to the table. With 8 servings, there’s plenty to go around!

Exact Ingredients List

Here’s what you’ll need to make this yummy cheesy potato breakfast casserole:

• 1 tablespoon olive oil
• 1 pound breakfast sausage
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2 pounds frozen hash browns, thawed
• 10 large eggs
• 1 cup whole milk
• 1 cup sour cream or cottage cheese
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For extra flavor, you can add these optional toppings:

• Chopped green onions
• Crumbled cooked bacon
• Sour cream
• Hot sauce

Make sure to thaw your hash browns before starting. You’ll also want to grab a 9×13-inch baking dish and cooking spray or butter to grease it. With these simple ingredients, you’ll have a tasty breakfast in no time!

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Heat oil in a large skillet over medium heat. Add sausage, onion, and bell peppers. Cook for 5-8 minutes, breaking the sausage into crumbles. The meat should be browned and fully cooked.

Take the skillet off the heat. Mix in the thawed hash browns. Spread this mixture evenly in your baking dish.

In a big bowl, whisk eggs, milk, sour cream, mustard, and seasonings. Stir in 1 cup cheddar and all the Monterey Jack cheese.

Pour this egg mixture over the sausage and potatoes in the baking dish.

Bake uncovered for 35-40 minutes. Sprinkle the rest of the cheddar on top. Bake another 5-10 minutes until the cheese melts and bubbles.

Let your casserole cool for 5-10 minutes before serving. Add toppings if you like. Enjoy your cheesy, hearty breakfast!

Possible Substitutes List

Want to switch things up? Here are some tasty swaps you can try in your cheesy potato breakfast casserole:

  • Use turkey sausage or plant-based sausage instead of pork
  • Swap hash browns for diced potatoes or tater tots
  • Try different cheeses like Swiss, Gouda, or Pepper Jack
  • Replace bell peppers with mushrooms or spinach
  • Use Greek yogurt instead of sour cream

You can also make it vegetarian by leaving out the meat and adding extra veggies. For a lighter version, use egg whites and low-fat cheese. Don’t have Dijon? Regular mustard works too!

Feel free to play around with spices. Add some chili powder for kick or Italian seasoning for an herb flavor. The options are endless, so have fun and make it your own!

Remember, changing ingredients may affect cooking time and texture. Keep an eye on your casserole as it bakes.

How To Make It Diabetes-Friendly

To make this casserole more diabetes-friendly, you can try these easy swaps:

• Use turkey sausage instead of pork sausage to cut down on fat.
• Replace half the potatoes with cauliflower rice for fewer carbs.
• Pick low-fat cheese and milk to reduce calories.
• Use egg whites or an egg substitute for some of the whole eggs.

You can also add more veggies like spinach or mushrooms. This adds fiber and nutrients without many extra carbs.

For the milk, try unsweetened almond milk. It has fewer carbs than regular milk. Greek yogurt works great in place of sour cream too.

Watch your portion sizes. A smaller piece paired with a side salad makes a balanced meal. You can freeze extra servings for later.

Skip the bacon topping to cut out extra fat and sodium. Green onions are a tasty, low-carb choice instead.

These simple changes can make a big difference. You’ll still get to enjoy a yummy breakfast casserole while keeping your blood sugar in check.

Tips, Tricks & Storing

Make sure to thaw your hash browns before using them. This helps them cook evenly and absorb flavors better.

You can prep this casserole the night before. Just assemble it, cover with foil, and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.

Try different cheeses for variety. Pepper Jack adds a nice kick, while Gruyère brings a nutty flavor.

Don’t overcook the casserole. It’s done when the edges are golden and the center is set but still slightly jiggly.

Leftovers? No problem! Store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot.

For easy serving, cut the casserole into portions before storing. This makes grabbing a quick breakfast simple.

Freeze individual portions for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.

Add some veggies for extra nutrition. Spinach, mushrooms, or tomatoes work great. Just sauté them with the onions and peppers.

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