This mint-lime cooler is exactly what the doctor ordered for a scorching heat!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 1 (20 ounce) package frozen hash brown potatoes, thawed
- ⅓ cup vegetable oil
- 1 (12 ounce) package bulk pork breakfast sausage
- 6 eggs, beaten
- 1 cup sliced fresh mushrooms
- ¾ cup shredded pepper jack cheese
- ¾ cup shredded Swiss cheese
- ½ cup milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 4 thin slices tomato
- 1 ½ teaspoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Toss potatoes with vegetable oil in a bowl until potatoes are well coated. Press potatoes into a 10-inch pie pan to create a crust.
- Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven and reduce heat to 350 degrees F (175 degrees C).
- While potatoes are baking, heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine sausage with eggs, mushrooms, pepper jack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour egg mixture into the prepared potato crust.
- Bake in the oven until eggs are set, about 25 minutes. Arrange tomato slices over eggs and sprinkle the remaining 1 1/2 teaspoons parsley on top. Return to the oven and continue baking until tomatoes soften, about 5 minutes more.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 171 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 772 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked it a bit longer so the centre was well cooked but as you can see the edges crisped up however it was very tasty. I even put some dehydrated tomatoes in it from my garden. Very tasty and a salad along side balanced it out nicely.
This is very tasty as written although I will tweak it a bit next time for personal taste. Thank you very much for sharing this recipe!
I think the recipe was tasty as is. I did add sauteed onion, small to it as well as diced ham, and the sausage was hot sausage. I added some basil to the egg. I had yellow peppers from my garden, diced up and added. Add no salt. the cheese has enough, Great recipe. Will make again
This recipe is very good. I prepared half the recipe and only had Italian sausage at hand so that is what I used. It came out perfect. I think this recipe may have benefited from 4 eggs rather than the 3 the recipe called for if halved. Will make it again! I made a side of the Cold Oven Popovers recipe from this site. I sprinkled some Swiss Cheese on top too. It was a fantastic combo!
I made this, this morning for a meeting at the Church, went down wonderfully. Thank you for the receipe. next time I make it, will use more eggs!
It tasted very good, but was a lot of work. My husband was making a simpler version years ago using a large skillet and jokingly called it “Breakfast Mess”.
This was a fantastic and truly rich casserole! I used fresh grated potatoes, which are much cheaper than the packaged/frozen/sometime additive-laden hash browns. I ended up cooking in a cast iron 10″ pan, heating it with the oven. Took 5 more minutes to cook the potatoes before adding the egg mixture. The tomatoes went right back in the oven with everything else and cooked perfectly in 30 minutes. Thanks so much for this awesome dish!
This is a great recipe, for any meal! It’s easily adaptable by using the types of vegetables and cheese that you have on hand and according to the taste of your family. I use more eggs and cook longer to make the dish go farther for our five family members. Iwill say that the first time I made this, I browned the hashbrowns in a frying pan before putting them into the pie plate.The second time I made it, I followed the recipe instructions, but wish I had browned them first. The taste of the potatoes is much better if they are browned before baking.???
So easy to make and fun to tweak. I went ‘south western’ and added chorizo and avocado. Yum!
I did not make any changes. We had it for supper. We enjoyed it and will make it again. I might switch out the sausage for ground beef for a change.
Pretty good and versatile. I added mushrooms. I didn’t have pepper jack cheese so I used Mexican combination shredded cheese.
Made exactly according to the recipe for my office. Many people liked that this was a little lighter, but overall, I thought it lacked flavor. If I make this again, I might season the potatoes more and add peppers to the egg mixture.
This was pretty good. Using hashbrowns as a crust is a great idea!
One of the best egg casseroles I have ever had. I did use extra salt on the hashbrowns, but other than that I did not change a thing. I baked it the night before and then heated it up in the morning. I will be making this on Christmas morning.
One of the best egg casseroles I have ever had. I did use extra salt on the hashbrowns, but other than that I did not change a thing. I baked it the night before and then heated it up in the morning. I will be making this on Christmas morning.
This recipe was great ! Everyone loved it and I will make it again. I tweaked it just a little though. I chopped fine about half a medium onion and cooked it and the mushrooms along with the sausage. I also sprinkled a little cheese on top of the tomatoes before I put it back in the oven for the last 5 minutes. We loved it!!
My favorite aspect of this recipe is the hash browns crust. I regularly cook brunch casseroles for our group brunches and adding the hash browns crust brought a novel change to my regular egg based casserole. For our group, I scaled-up to a 10.5″ x 14.75″ (4 Qt) dish. I used 9 eggs instead of the suggested 6 eggs. The crust required about 30 oz. of hash browns ( 1 1/2 bags). For the filling I first fried about 6 slices (chopped-up) of bacon. I then removed the bacon and drained most of the grease. Then I added 1lb of ground sausage to the pan . When done, I removed the cook sausage adding it to the cooked bacon bits and sautéed onions, garlic, mushrooms. Add a little chicken broth or a bit of cream sherry. I also added 1 can of mild chili to add a little zest. The added liquid will deglaze the pan and add to the broth. Add seasoning to taste and add back the sausage and bacon. Reduce till most of the liquid is gone. cover and add to the egg / cheese mixture. Per the recipe, to the prepared hash brown crust add the eggs mixture. bake as described. Our brunch group was very happy with the result. Thank you for ideas!
A very good breakfast.
Put in green peppers and baked the “crust” a little longer! My family and I loved it!
My family loved it- all of them. I added 1/2 cup of cottage cheese and rotel on top. So good!
Leave out the sausage and you have a wonderful gluten free and vegetarian casserole to suit a wide range of guests.