Menu

Kielbasa and Hash Brown Egg Casserole

  • Save Recipe
Kielbasa and Hash Brown Egg Casserole
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This hearty bake is great for the meat and potato lovers in the family.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

  • 1 package (14 oz) cooked Polska kielbasa
  • 1/2 cup chopped onion
  • 2 teaspoons chopped garlic
  • 2 cups packed fresh baby spinach, coarsely chopped
  • 6 cups frozen shredded hash browns, thawed (from 30-oz package)
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 10 eggs
  • 2 cups milk
  • 3 tablespoons country Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sliced green onions
  • Prepared horseradish

Steps

  • 1
    Heat oven to 350°F. Spray 3-quart oval or 13x9-inch baking dish with cooking spray. Slice Polska kielbasa in half lengthwise, then in 1/2-inch slices.
  • 2
    In 10-inch nonstick skillet, cook Polska kielbasa over medium-high heat 3 to 5 minutes or until browned; remove from skillet. Reduce heat to medium. In same skillet, cook onion and garlic 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach to skillet; cook about 1 minute or until starting to wilt.
  • 3
    Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the Polska kielbasa, spinach mixture and remaining hash browns. In large bowl, beat eggs and milk with whisk; beat in mustard, salt and pepper. Pour over hash browns; top with remaining 1/2 cup cheese.
  • 4
    Bake 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with sliced green onions before serving. Serve with horseradish.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serving with a side of prepared horseradish adds an extra zip to your dish.
  • tip 2
    Try substituting baby kale or arugula for the spinach in this recipe.
  • tip 3
    Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.

Nutrition

530 Calories, 31g Total Fat, 25g Protein, 39g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
295mg
98%
Sodium
1060mg
44%
Potassium
880mg
25%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
15%
Sugars
7g
Protein
25g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved