Breakfast

Breakfast Hashbrown Casserole is for Breakfast.

Breakfast Hashbrown Casserole takes 15 minutes to prepare.

Breakfast Hashbrown Casserole takes 30 minutes to cook.

Breakfast Hashbrown Casserole makes 6 servings.

The ingredients for Breakfast Hashbrown Casserole are:

6 turkey sausage links diced
6 lage eggs
12 cups of hash brown potatoes (thawed) (1-30oz bag)
8 oz shredded velveeta
1 cup diced onion
1/2 cup diced bell pepper
1 lg jalapeno seeded and deveined and finely diced
season to taste...I use salt, pepper, garlic powder and onion powder

Here is how you make Breakfast Hashbrown Casserole:

Preheat oven to 400. Spray casserole dish with nonstick spray. Place hashbrowns in dish and spread over bottom and up the sides. Place in preheated oven and bake for about 10 min. While the hashbrowns are baking scramble the eggs in a large bowl. After 10 min take the hashbrowns out and press them down on the sides and bottom and layer the remaining ingredients over the hashbrowns then pour the eggs over everything and bake another 30 min or until eggs are set in middle.Serving Size:?1/6 of a 13x9 casserole dish

The nutritional information for Breakfast Hashbrown Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 342.7

• Total Fat: 15.4 g
• Cholesterol: 230.0 mg
• Sodium: 813.0 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.9 g
• Protein: 20.8 g