Sausage Hashbrown Casserole: Breakfast Bake!
Breakfast casserole: master this savory sausage and hashbrown bake. Perfect for feeding a crowd, simple to prepare, and incredibly satisfying for any morning meal.
Ingredients
- 1 lb pork breakfast sausage
- 3/4 cup red pepper (diced)
- 3/4 cup onion (diced)
- 10 oz (2 cups) frozen hashbrowns
- 1-2 cups spinach (finely chopped)
- 10 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup whole milk (or unsweetened coconut milk)
- 1 cup shredded sharp cheddar (or dairy-free cheese, plus more for topping)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish.
- Heat a skillet over medium-high heat. Add the sausage, onion, and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink. Drain any excess grease.
- Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the hashbrowns, eggs, salt, pepper, milk, and 1 cup shredded cheddar.
- Add the cooled sausage mixture to the egg mixture and mix until totally combined.
- Pour the mixture into the prepared baking dish. Top with the remaining cheese.
- Bake for 25-30 minutes, uncovered, until the eggs are set.
- Let cool slightly before serving. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.