Recipe by Bob Evans®
"Perfect for a grab-and-go breakfast, these casseroles are filled with Bob Evans® Original Sausage and Hash Brown Potatoes."
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Bob Evans® Original Sausage cooked and crumbled
1 (20 ounce) package
Bob Evans® Hash Brown Potatoes
diced bell peppers
shredded Cheddar cheese
This is a crowd pleasing dish. I made a few modifications to make it quicker, easier, and healthier. Jimmy Dean sausage has a 12 oz. package, crumbled & fully cooked - and I used the turkey sausage - delicious & 60% less fat! No muss, no fuss. Instead of ham, I used pre-cooked bacon - about 6 pieces. Again, no muss, no fuss & it added good flavor.(But not absolutely necessary.) I used Ore Ida frozen hash browns but I measured them out the night before, covered them & let them 'defrost' in the refrigerator. That seemed to work quite well. i accidentally forgot the pepper but no one added seasoning or seemed to miss it. Otherwise, I did follow the recipe accordingly. Although, I would recommend greasing the cups liberally - not lightly - very difficult to hold if they fall apart coming out of the muffin tin.
These are a good, basic breakfast. Nothing spectacular, but good. My only alteration was to use bacon instead of ham.
These were awesome! Made a few changes just based on personal taste...I left out the sausage completely, used fresh grated potatoes instead frozen hash browns, and used a mix of green pepper, mushrooms, onion and black olive instead of just the green pepper. Mine were done a few minutes early, and they were amazing! My boyfriend said he wanted to eat them everyday for breakfast :) Update...We have become obsessed with these and eat them at least once a week! We use whatever veggies we have on hand, sometimes use ham, sometimes no meat at all. They are fabulous every way! We like them cooked until they are a bit crispy. I even experimented with freezing them for busy mornings. I just wrapped them individually in foil and pop them into the toaster oven when I want to use them....you would think they were baked that morning, they froze beautifully!
These were so yummy! I did change the recipe a little bit. I used about 10oz Shredded Hashbrowns, 3 eggs, 1/2 orange bell pepper, 1/2 onion, a splash of milk,browned sausage and crumbled bacon. 350 for 30 and it was awesome! I kept all af the left over ingredients seperate and placed them in ziplock freezer bags so that next time I want these everything will be ready and I can just mix it up!
USE MORE EGGS!! Added a couple of tomatoes, 1/2 an onion, garlic powder, and used 8 eggs - and it still wasn't enough eggs. Used a 1/4 cup measuring cup to dole them out into the greased cupcake tins, and the ones w/ more of the egg held together MUCH better. They taste great, but the whole point is to have a "hand held" breakfast - so use more eggs, let them cool a bit in the tins, and then use a butter knife to loosen around the edges to pop them out. Also, had a little extra mix, so I used a silicone mini-cupcake pan -- and those popped right out! UPDATE: Made again, used a dozen eggs & was liberal w/ the pam on the cupcake tins...let them cool, loosened w/ a knife around the edges...had very few that didn't come right out.
I made this recipe for a recent cookie exchange and all the gals loved it. I browned the hashbrowns in the tin before adding the egg mixure. I did not add the sausage and I sauted the onions, bell peppers, mushrooms and garlic before adding them to the egg mixture. I also added a shot of worcestershire sauce and a shot of Tapatio hot sauce to the egg mixture.
These were very good! I did add some diced onion for a little extra flavor and used only ham.
Everyone loved these, and they were so easy to make. Added onions instead of bell peppers and used tatertots in place of hash browns since I was out, and still turned out excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Hand Held Hashbrown Casseroles
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 85
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