Why Make This Protein Breakfast Loaded Hash Browns
If you’re on the hunt for a breakfast that’s not only satisfying but also packed with protein, look no further than Protein Breakfast Loaded Hash Browns. This delicious dish combines the crispy texture of hash browns with savory breakfast sausage, creamy eggs, and melting cheese, creating a harmonious blend of flavors and textures. Perfect for family brunches or a hearty weekday breakfast, this recipe serves up comfort food with a healthy twist. Plus, it’s easy to customize, ensuring everyone gets a plate they’ll love.
How to Make Protein Breakfast Loaded Hash Browns
Making Protein Breakfast Loaded Hash Browns is a breeze, and it’s mostly about layering scrumptious ingredients for the ultimate wake-up meal. Start by baking your frozen hash browns until they’re golden and crispy. While they bake, cook up some breakfast sausage until it’s browned and full of flavor. To tie everything together, whip up a simple egg mixture that gets poured over the cooked sausage. Finally, load up those crispy hash browns with your sausage and egg mixture, crown them with cheese, and pop them back in the oven until everything is melty and divine.
Ingredients:
- 20 oz frozen hash brown patties (1 package, typically 6-8 patties)
- 1 lb breakfast sausage (casings removed)
- 6 large eggs
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Sour cream (optional topping)
- Salsa (optional topping)
- Avocado (sliced, optional topping)
Directions:
- Preheat your oven to 400°F (200°C).
- Arrange the hash brown patties on a large baking sheet in a single layer, leaving at least 1 inch space between each patty. Bake for 20 minutes, flipping them halfway through at the 10-minute mark, until they’re golden brown and crispy on both sides.
- While the hash browns are baking, heat a large skillet over medium-high heat.
- Add the breakfast sausage, breaking it up into small crumbles with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the sausage is completely browned and crispy bits form on the edges. Drain any excess fat, leaving about 1 tablespoon in the pan.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined with no streaks of egg white remaining.
- Pour the egg mixture into the skillet with the cooked sausage over medium heat. Gently stir with a spatula for 3-4 minutes, until the eggs are just set but still look slightly glossy.
- Remove the crispy hash browns from the oven, and immediately top each patty with approximately 1/3 to 1/2 cup of the sausage and egg mixture, spreading it evenly to the edges.
- Sprinkle shredded cheddar cheese over each loaded hash brown. Return them to the oven for 2-3 minutes or until the cheese is completely melted, with bubbling edges.
- Remove from the oven and let rest for 1-2 minutes. Garnish with chopped green onions and any optional toppings. Serve immediately while hot.
Nutritional Information
Per serving (approx. 1 loaded hash brown):
- Calories: 430
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 820mg
- Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 22g
How to Serve Protein Breakfast Loaded Hash Browns
Protein Breakfast Loaded Hash Browns are wonderfully versatile. Serve them fresh out of the oven, perhaps with a dollop of sour cream or a spoonful of zesty salsa for added flavor. For a refreshing twist, add sliced avocado on top. These loaded hash browns make an excellent centerpiece at brunch gatherings, or they can be a fulfilling option for a cozy family breakfast on a lazy Sunday morning.
How to Store Protein Breakfast Loaded Hash Browns
If you have leftovers (if that’s even possible!), store them in an airtight container in the refrigerator. They should keep well for about 2 to 3 days. Reheat in the oven to keep the hash browns crispy or in the microwave for quick enjoyment. For longer storage, consider freezing them for up to a month. Just reheat from frozen, adding a few extra minutes if needed.
Expert Tips for Perfect Protein Breakfast Loaded Hash Browns
- For extra crispiness, make sure not to overcrowd the baking sheet when baking your hash browns; this helps them brown evenly.
- If you want to reduce fat, opt for turkey sausage as a leaner substitute.
- Feel free to add diced bell peppers or spinach to the egg mixture for an extra veggie boost.
- Use a non-stick skillet to minimize sticking when cooking the sausage and eggs.
Delicious Variations
- Vegetarian Version: Substitute sausage with a mix of sautéed bell peppers, onions, and mushrooms.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the egg mixture for heat.
- Cheesy Delight: Mix different types of cheese, such as pepper jack or feta, for a unique twist.
Frequently Asked Questions
1. Can I use fresh hash browns instead of frozen?
Absolutely! If you’re using fresh hash browns, sauté them in a bit of oil in the skillet until crispy before topping them with the sausage and egg mixture.
2. How can I make this recipe gluten-free?
Use a gluten-free breakfast sausage and ensure that your hash brown patties are labeled gluten-free, as some brands may contain gluten.
3. Can I make these in advance for a busy morning?
Yes! You can prepare the sausage and egg mixture the night before and store it in the fridge. Just bake the hash browns in the morning and quickly reheat the filling before assembling.
Conclusion
Protein Breakfast Loaded Hash Browns offer a delightful way to kick-start your day with a delicious and hearty meal. Whether you’re feeding a crowd or just craving something satisfying, this recipe checks all the boxes. With its crispy outsides, savory sausage, creamy eggs, and gooey cheese, it’s a breakfast to savor. So, gather your ingredients and give this recipe a try—you won’t regret it! Share your results and let us know how you enjoyed making this tasty dish. Happy cooking!
Protein Breakfast Loaded Hash Browns
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Arrange the hash brown patties on a large baking sheet in a single layer, leaving at least 1 inch space between each patty. Bake for 20 minutes, flipping them halfway through at the 10-minute mark, until they’re golden brown and crispy on both sides.
- While the hash browns are baking, heat a large skillet over medium-high heat.
- Add the breakfast sausage, breaking it up into small crumbles with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the sausage is completely browned and crispy bits form on the edges. Drain any excess fat, leaving about 1 tablespoon in the pan.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined with no streaks of egg white remaining.
- Pour the egg mixture into the skillet with the cooked sausage over medium heat. Gently stir with a spatula for 3-4 minutes, until the eggs are just set but still look slightly glossy.
- Remove the crispy hash browns from the oven, and immediately top each patty with approximately 1/3 to 1/2 cup of the sausage and egg mixture, spreading it evenly to the edges.
- Sprinkle shredded cheddar cheese over each loaded hash brown. Return them to the oven for 2-3 minutes or until the cheese is completely melted, with bubbling edges.
- Remove from the oven and let rest for 1-2 minutes. Garnish with chopped green onions and any optional toppings. Serve immediately while hot.