Hash Brown Breakfast Casseerole

READY IN: 1hr 30mins

INGREDIENTS

  • 1lbhot Italian sausage
  • 9largeeggs
  • 2 12 cupsmilk
  • 12 cupsalsa verde (HEB’s That Green Sauce)
  • 1 12 teaspoonsdry mustard
  • 1teaspoonsalt
  • 12 teaspoonpepper
  • 1 (30 ounce) package frozen southern style hash brown potatoes
  • 2cups shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies
  • NUTRITION INFO

    Serving Size: 1 (236) g

    Servings Per Recipe:8

    Calories: 538.3

    Calories from Fat 306 g 57 %

    Total Fat 34.1 g 52 %

    Saturated Fat 15.1 g 75 %

    Cholesterol 281.9 mg 93 %

    Sodium 1574.4 mg 65 %

    Total Carbohydrate27.5 g 9 %

    Dietary Fiber 1.8 g 7 %

    Sugars 2.3 g 9 %

    Protein 29.9 g 59 %

    DIRECTIONS

  • Brown sausage and drain fat.
  • In a large bowl, combine the eggs, milk, green sauce, dry mustard, salt, and pepper.
  • Add the hash browns (break up any large chunks first), sausage, and 1 1/2 cups of shredded cheese to the egg mixture and mix well.
  • Pour into a greased 13 by 9 by 2 inch baking dish.
  • Cover and refrigerate overnight.
  • The following morning, remove from the refrigerator and let rest for 30 minutes before baking.
  • Preheat oven to 350 degrees F.
  • Sprinkle the remaining cheese on the top of the casserole.
  • Bake for 60-70 minutes or until set, golden brown, or an internal temperature of 165 degrees F is reached.
  • Let casserole rest for 10 minutes before serving.
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