Recipe courtesy of Martina McBride
Hash Brown Breakfast Casserole with Tomato Gravy
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 192 mg
- Sodium
- 975 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 606
- Total Fat
- 44 g
- Saturated Fat
- 20 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 192 mg
- Sodium
- 975 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Stir together the hash browns, 1 1/2 cups of the cheese, and the onion, salt, pepper, eggs, and sour cream.
- Cook the sausage in a large skillet 10 minutes or until lightly browned. Remove from the skillet with a slotted spoon, reserving the drippings in the pan. Add the flour to the pan and cook for 1 minute, stirring constantly. Add the tomatoes with juice and cook 5 minutes, or until thickened. Reduce the heat to low and stir in the cream. Season to taste with salt and pepper. Set aside, keeping warm.
- In a large bowl, stir the sausage into the hash brown mixture and transfer to a lightly greased 13-by-9-inch baking dish. Top with the remaining 1/2 cup cheese. Bake until just set and golden brown, 30 minutes.
- Spoon the casserole onto the serving plates; top with the warm tomato gravy and a sprinkling of chives, if desired.
