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lightened-up sausage and hash brown breakfast casserole - featured image

Lightened-Up Sausage and Hash Brown Breakfast Casserole

  • Author: Sarah Wasserman
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

A healthier twist on a classic breakfast casserole, featuring turkey sausage, crispy hash browns, and a creamy egg custard. Perfect for holiday mornings or lazy weekends, this dish delivers all the comfort without the heavy, greasy aftermath.

Ingredients

Scale
  • 1 lb turkey breakfast sausage
  • 20 oz frozen shredded hash browns, thawed and patted dry
  • 8 large eggs
  • 1 cup low-fat milk
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 1/2 cup shredded part-skim mozzarella
  • 1 small yellow onion, finely diced (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the turkey sausage and cook, breaking it up with a spatula, until browned and cooked through (6-8 minutes). If using onion, add it halfway through cooking. Transfer the sausage to a plate lined with paper towels and blot with more paper towels to remove excess grease.
  3. Prep the hash browns: Spread the thawed hash browns on a clean kitchen towel or paper towels, then press another layer on top to absorb excess moisture. Let sit for about 5 minutes.
  4. Whisk the eggs: In a large mixing bowl, crack the eggs. Add the milk, garlic powder, smoked paprika, salt, and pepper. Whisk until well combined and slightly frothy.
  5. Layer the casserole: Spread the dried hash browns evenly across the bottom of the prepared baking dish. Sprinkle the cooked sausage and onion over the top. Pour about half the egg mixture over the hash browns, then add half the cheese. Pour the remaining eggs and finish with the remaining cheese.
  6. Top with remaining cheese: Sprinkle the rest of the cheddar and mozzarella over the top.
  7. Bake for 40-45 minutes, until the center is set and the top is golden brown and slightly puffed. A knife inserted into the center should come out clean. If the top browns too quickly, tent loosely with aluminum foil.
  8. Let the casserole rest for at least 10 minutes before cutting.
  9. Garnish with fresh chives or parsley if desired. Cut into squares and serve warm.

Notes

For best results, thaw and dry the hash browns thoroughly to avoid a watery casserole. Blot the cooked sausage with paper towels to remove excess grease. Let the casserole rest for 10 minutes before serving to allow the eggs to set. This casserole can be assembled the night before and baked in the morning; add 5-10 minutes to the baking time if starting from cold.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (1/8 of cas
  • Calories: 295
  • Sugar: 2
  • Sodium: 580
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 24

Keywords: breakfast casserole, sausage casserole, hash brown casserole, lightened-up, healthy breakfast, turkey sausage, make-ahead breakfast

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Find it online: https://flavorfullrecipes.com/lightened-up-sausage-and-hash-brown-breakfast-casserole/