Hash Brown Breakfast Bowls with Sausage, Eggs, and Cheddar
By Noah Bennett
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Please go ahead and purchase frozen shredded hash browns and then allow them to completely thaw prior to cooking․ They expertly bake within a crisp potato shell that effectively holds the sausage plus the eggs‚ while sharp cheddar cheese melts beautifully over the top beside around the edges (my favorite part)․ I prepare these delicious hash brown breakfast bowls at any time I have a strong desire for a hot and satisfying breakfast․ This option does not need to include toast on the side․
The crust achieves its desired form prior to the careful addition of any filling‚ while I press it securely against the inner sides of four oven-safe bowls so that each individual serving is well contained within․ A larger casserole dish‚ additionally‚ serves effectively when there is no requirement for separate servings․ Bake until the edges of the potato are golden brown and crisp‚ then fill them with the oven's heat․ The sharp edge that surrounds each bowl is valued․ It provides a very appealing touch․
Use a large skillet for cooking the sausage․ Otherwise‚ it will not brown nicely at all in a crowded pan․ I carefully prepare the eggs over medium-low heat․ I take them out when they are just set‚ since they keep cooking after the bowls return to the oven together before the cheese melts․ The cheese must be melted until bubbly․ After that‚ the chives go on top of the dish‚ because I like the chives fresh with the hot cheese․
Fresh chives offer an onion-like finish in flavor․ Salsa‚ hot sauce‚ avocado crema‚ or sour cream all fit well in this context․ Serve the bowls immediately for with a delightful brunch or a quick weekday meal․ The unique separate parts also serve effectively for a handy grab-and-go breakfast․
Why you'll love this recipe
- Frozen shredded hash browns cook very nicely in the bowls for potatoes․ These bowls do‚ in fact‚ feature browned edges that effectively hold the filling in place securely․
- Sharp cheddar cheese effectively complements the sausage and additionally bubbles over the eggs in the oven․
- A pound of breakfast sausage fills four bowls‚ with potatoes and eggs completing each individual serving alongside․
- Fresh chives bring onion flavor at the end of the baked potato dish․
- Milk assists in loosening the egg mixture before it goes into the pan․ Furthermore‚ the finished eggs remain in a tender state on the plate․
- Garlic powder improves the overall flavor profile of the hash brown crust․ It successfully accomplishes this task without covering up over the potato․
Ingredients
- •20 oz frozen shredded hash browns (thawed and excess moisture squeezed out)
- •3 tbsp butter (melted)
- •1 tsp garlic powder
- •1 lb breakfast sausage
- •8 large eggs
- •¼ cup milk
- •1 ½ cups shredded cheddar cheese
- •1 tsp salt (divided)
- •½ tsp black pepper (divided)
- •2 tbsp fresh chives (chopped, for garnish)
Instructions
- 1
Preheat the oven to 400°F (200°C). Squeeze all excess moisture from the thawed hash browns. Mix the hash browns with melted butter, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then press firmly into 4 oven-safe bowls.
- 2
Bake the hash brown crusts for 20-25 minutes, until the edges are golden brown and crispy.
- 3
While the crusts bake, cook the breakfast sausage in a large skillet over medium-high heat until browned. Drain any excess grease.
- 4
Whisk the eggs, milk, and remaining salt and pepper in a separate bowl. Scramble in a non-stick skillet over medium-low heat until just set.
- 5
Layer the cooked sausage into the baked hash brown crusts. Add the scrambled eggs, sprinkle with shredded cheddar cheese, and return to the oven for 5-7 minutes, until the cheese is melted and bubbly.
- 6
Garnish with fresh chives and serve immediately.
FAQ
Nutrition (per serving)
Calories
650
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