Description
A hearty and flavorful breakfast casserole featuring crispy hash browns, savory sausage, sautéed vegetables, and a rich mixture of eggs and sharp cheddar cheese. Perfect for feeding a crowd or preparing ahead for busy mornings.
Ingredients
Scale
Meats
- 1 pound ground breakfast sausage or pork sausage
Vegetables
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium bell peppers, chopped (one red, one yellow)
- 8 ounces baby bella mushrooms, sliced
- 1 large handful fresh baby spinach
Potatoes
- 1 pound shredded or diced hash browns, thawed
Dairy & Eggs
- 12 large eggs
- 1/2 cup half-and-half
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Oils & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon freshly-ground black pepper
Optional Garnishes
- Avocado slices
- Chopped green onions
Instructions
- Cook Hash Browns: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the hash browns in an even layer and cook for 5–7 minutes without stirring, until the bottom is deeply golden and crispy. Flip in sections and cook another 4–5 minutes, adding more oil if needed. Transfer to a greased 9×13-inch baking dish.
- Cook Sausage: In the same skillet, cook the breakfast sausage over medium-high heat, breaking it into crumbles, until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to the baking dish, leaving behind 2 tablespoons of grease. Drain and discard excess grease if necessary.
- Sauté Vegetables: Add the chopped onion, bell peppers, and mushrooms to the skillet with the remaining sausage grease and sauté for 7-10 minutes, stirring occasionally, until softened and browned. Add the minced garlic and continue sautéing for 2 minutes, stirring frequently. Toss in the fresh spinach and Old Bay seasoning, stirring until the spinach is just wilted. Transfer this mixture to the baking dish and toss briefly with the hash browns and sausage to combine.
- Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs, 1/4 teaspoon black pepper, and 1/2 cup half-and-half. Stir in 1½ cups of shredded sharp cheddar cheese.
- Combine and Layer: Pour the egg mixture evenly over the sausage and vegetable hash browns in the baking dish. Gently stir to mix everything evenly. Sprinkle the remaining ½ cup of cheddar cheese on top along with a few extra twists of black pepper.
- Bake Casserole: Preheat the oven to 350°F (175°C). Bake the casserole for 45–55 minutes, or until the center is set and no longer jiggly. If the top browns too quickly, loosely tent with aluminum foil to prevent burning.
- Cool and Serve: Let the casserole cool for at least 10 minutes before slicing. Garnish with sliced avocado and chopped green onions if desired. Serve warm and enjoy!
Notes
- Use thawed hash browns for best texture and ease of cooking.
- If using very fatty sausage, drain excess grease carefully to avoid a greasy casserole.
- Old Bay seasoning adds a nice savory depth, but can be substituted with your favorite spice blend.
- Make sure not to overbake to avoid dryness; casserole should be set but moist.
- This dish can be made ahead and refrigerated or frozen, then reheated before serving.
- Optional garnishes like avocado and green onions add freshness and color.
