Brunch

Hashbrown Breakfast Casserole is for Breakfast.

Hashbrown Breakfast Casserole takes 30 minutes to prepare.

Hashbrown Breakfast Casserole takes 60 minutes to cook.

Hashbrown Breakfast Casserole makes 12 servings.

The ingredients for Hashbrown Breakfast Casserole are:

16 oz Hillshire farm chicken roasted garlic smoked sausage
3 cup Great Value Shredded Hash Browns
.25 cup Butter, salted
1.5 cup Kraft Cheese Natural Finely Shredded mild cheddar cheese
1 small Onions, raw
16 oz Breakstone's 2% Milkfat Small Curd Lowfat Cottage Cheese
6 serving Egg, Jumbo, Oakdell Farms grade A (1 egg = 63g)

Here is how you make Hashbrown Breakfast Casserole:

Pre-heat oven to 375 degrees.Brown sausage, drain and place in a large bowl.Melt butter and mix with shredded hashbrowns, press into the bottom of a lightly greased 9x13 inch pan.Beat the eggs and add to the sausage in bowl, add the cheddar cheese, onion (diced), and cottage cheese, mix until well combined. Pour sausage mix over the hashbrown mixture.Bake one hour or until the casserole reaches 160 degrees internal temperature.Cool 5 minutes before cutting and serving.Serving Size: 12 (or more) servingsNumber of Servings: 12Recipe submitted by SparkPeople user DUHSPARKGIRL.

The nutritional information for Hashbrown Breakfast Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 250.4

• Total Fat: 16.3 g
• Cholesterol: 189.5 mg
• Sodium: 607.4 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 0.6 g
• Protein: 16.3 g