Grammy's Kitchen · Breakfast Casserole · Hashbrown Breakfast Casserole
One of 85 breakfast casserole recipes we measured
3,078 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 85% | 39% |
| protein add | 170% | 113% |
| vegetables and beans | 30% | 40% |
| salt | 1% | 0% |
| aromatics | 10% | 22% |
| liquid | 85% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 20 ounces shredded hash browns (thawed) |
| 454 g | 1 pound ground pork sausage (cooked, crumbled, and drained) |
| 40 g | 1/4 cup finely diced onion |
| 60 g | 1/2 red bell pepper (diced) |
| 60 g | 1/2 green bell pepper (diced) |
| 226 g | 2 cups shredded cheddar cheese (divided) |
| 400 g | 8 eggs |
| 340 g | 12 ounces evaporated milk (1 can, or 1 1/3 cups milk) |
| 1 g | 1/2 teaspoon Italian seasoning (or your favorite herbs and spices, optional) |
| 3 g | 1/2 teaspoon Kosher salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was an amazing casserole, but I did make some changes. I don't eat pork, so I used ground beef to which I added 1/4 cup taco seasoning (so I eliminated the Italian seasoning). I used the cubed hashbrowns which I browned under the broiler so they wouldn't ” — a cook, 5.0★
“A good place to start from, but a very basic egg bake. The egg and cheese get lost a little in the potatoes and it could use a little more seasoning. The flavours may have come out more it I let it refrigerator overnight instead of cooking immediately.” — a cook, 4.0★