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Tellang's Breakfast Casserole

Tellang's Breakfast Casserole

tellangscafe

"Easy and delicious, my family loves it!"
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Ingredients

50 m servings 543 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 1289 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  2. Rinse shredded potatoes in a colander with cold water; drain and squeeze potatoes to remove liquid.
  3. Melt butter in a large skillet over medium heat; add potato. Season potato with salt and pepper; stir. Place a cover on the skillet and cook until potato is tender, about 3 minutes.
  4. Heat a separate skillet over medium-high heat. Cook sausage in the skillet, breaking with a spatula into crumbles, until completely browned, 5 to 7 minutes. Stir potatoes into the sausage and remove skillet from heat. Spread the sausage and potato mixture into the prepared casserole dish.
  5. Beat eggs and cream together in a bowl; add Gouda cheese and stir. Pour the egg mixture atop the sausage and potato mixture.
  6. Bake in preheated oven until the egg is set, about 25 minutes.

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Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

Very easy and straightforward recipe. I used the food processor grater attachment to grate to potatoes. Then into cold water in the salad spinner. Rinsed the potatoes and spun them dry. I c...

Most helpful critical review

I am not a fan of hash brown potatoes, so that may be why I wasn't thrilled with this recipe. Perhaps I'll substitute Crispy Crowns if I make this one again. I served it with Crunchy Edamame ...

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Least positive
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Very easy and straightforward recipe. I used the food processor grater attachment to grate to potatoes. Then into cold water in the salad spinner. Rinsed the potatoes and spun them dry. I c...

Delicious! I added onions when cooking the potatoes. I served this to guests; it was filling and they asked for the recipe. It's not often my husband shows interest in new recipes but he did th...

This is a great recipe! Been looking a while for a breakfast casserole recipe that didn't include bread in it. I added chopped onion & minced garlic to my shredded potatoes & used Gouda & sharp ...

This was a great quick casserole option. Doubled the recipe, which fit in a 9x13 casserole dish. I used frozen, already shredded hashbrowns (defrosted). One bag was perfect for a doubled r...

I used a mild sausage, and added 1 tsp sage, 1 tsp oregano, 1 tsp salt and 1 tsp black pepper. I used 3 potatoes, as I was concerned about having enough to fill the pan, and I lost some during ...

For a 13x9 casserole dish, I doubled the recipe, except for the sausage, which I left at 1 pound. Browning the grated potatoes adds a little more flavor to the dish. Overall, very easy and tas...

Wowzers!! This was surprisingly great!!! I added 6 slices of bacon in and cooked it with the sausage. I added onion powder to the potatoes. I didn't have shredded Gouda, only slices, so I laid ...

I made it twice with different cheeses and sausages. I learned that it's best not to have too much extra cheese and for some reason, the maple flavored sausage was a nice counterpoint to the che...

I am not a fan of hash brown potatoes, so that may be why I wasn't thrilled with this recipe. Perhaps I'll substitute Crispy Crowns if I make this one again. I served it with Crunchy Edamame ...

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