Hashbrown Breakfast Casserole
Perfect for any day of the week!
Servings 12 servings
Calories 307kcal
Ingredients
- 1 lb ground pork sausage bacon would work too
- ½ onion medium, diced
- ½ green pepper diced
- ½ red pepper diced
- 4 cloves garlic minced
- ¼ cup white rice flour
- 2 cups whole milk
- 1 cup sour cream
- 1 ½ cups cheese shredded
- 4 russet potatoes medium, shredded
- 1 1/2 tsp sea salt to taste
- 1/2 tsp pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Brown the sausage in a frying pan and set aside in a large mixing bowl. Leave the grease behind in the pan to sauté the veggies in.
- Saute the onion, green pepper, and red pepper in the sausage grease with a few good pinches of sea salt, for about 5 minutes over medium high heat.
- Add the garlic and cook for a minute.
- Add the rice flour and cook for a minute.
- Pour the veggie mixture into the mixing bowl with the browned sausage, and add the milk, sour cream, and cheese.
- Shred the potato and add to the bowl.
- Season the mixture with sea salt and pepper.
- Pour the mixture into a buttered 9x13 baking dish and bake uncovered at 350 degrees for 60-70 minutes. Check it around the 50 minute mark in case our ovens run differently.
Notes
Feel free to use bacon instead of the sausage (use a full 12-ounce package and cook prior to stirring into the casserole).