Time 1h Number Of Ingredients 8 Steps:
Preheat oven to 375F degrees. Spray 13 x 9 baking dish with nonstick cooking spray. In a sauté pan, cook onions and brown and crumble sausage. Drain any excess grease. If you’d like, you can just take crumbled sausage out of pan, leaving the grease, and then brown the hash browns a bit, this adds nice flavor to the casserole. In a medium bowl, whisk together eggs, milk, 1 cup of shredded cheese and salt and pepper. In a baking dish, spread hash browns into bottom of dish. Spread cooked sausage on top of hashbrowns. Next, pour egg mixture on top of that. Sprinkle the remaining cup of cheddar cheese on top. Cover with aluminum foil and bake for about 30 minutes. Take foil off and bake for additional 10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture. Bake in the preheated oven until bubbling and golden, about 45 minutes.
Time 1h14m Yield 10 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray. Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl. Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers. Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture. Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.
Time 9h30m Yield 8 Number Of Ingredients 11 Steps:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish. In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours. Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.
Time 1h10m Yield 12 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes., Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Time 1h Yield Serves 8 Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels. Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Stir together sausage, hash browns, and 1 cup of the cheese in a bowl. Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl. Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.
Time 45m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 375. Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes or until fragrant. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine. In a separate bowl, whisk together the eggs, milk, and black pepper until combined. Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.
Time 1h5m Yield 1 casserole, 10 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes. Layer potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
