Breakfast Hashbrown Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Breakfast Hashbrown Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


7 WW points per serving 7 WW points per serving
Number of Servings: 6


    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


You could add mushrooms, zucchini, tomatoes or a can of rotel drained.


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

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.