Sausage Hash Brown Breakfast Casserole

Print Recipe

Sausage Hash Brown Breakfast Casserole

The perfect make ahead or meal prep breakfast absolutely loaded with goodies and packed with flavor!

Prep Time20

Cook Time40

Total Time1

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 330kcal

Ingredients

8 ounces breakfast sausage see notes or 8 ounces of finely sliced bacon
16 ounce bag frozen hash browns 4-5 cups, or 2 medium potatoes grated, see notes
3/4 cup green onions thinly sliced, 1/2 bunch
1 clove garlic minced, or 1/2 teaspoon garlic powder
6 cups roughly chopped spinach 6 ounces
3/4 cup diced jarred roasted red peppers see notes
12 eggs
1 tsp sea salt or to taste
1/2 tsp black pepper
1/2 cup milk of choice regular milk, coconut milk, almond milk, half and half, and heavy cream all work well
Optional: 1 Teaspoon Italian seasoning or 1 Tablespoon chopped fresh basil
Optional: 1 cup crumbled feta cheese, or 1 cup grated sharp cheddar cheese

Instructions

Preheat the oven to 350ºF and grease a 9"x13" baking pan. (Don't heat the oven if you're doing the make ahead option.)
Fry the sausage/bacon in a large pan over medium-high heat until browned and cooked through.
Add the hash browns to the pan and brown over medium-high heat for 4-5 minutes. It will take closer to 10 minutes if you add raw grated potato.
Then add the green onions and garlic and reduce the heat to medium. Cook for 1-2 minutes, then add the spinach and bell pepper, and continue to cook just until the spinach wilts.
Pour the sausage mixture into the greased baking pan. Cool the sausage mixture for 10-15 minutes before adding the egg if you're making this ahead.
In a medium-sized bowl or in a blender, add the eggs, salt, pepper, and milk of choice. Whisk or blend until smooth. Add the optional herbs if desired.
Pour the egg mixture over the sausage mixture. Add the optional cheese if desired. Then stir just to distribute the goodies through the egg mixture.
If you're making this ahead, tightly cover the casserole and refrigerate for 1 day before baking. When you are ready to bake the casserole, remove it from the fridge to take the chill off while the oven preheats. Also, be sure to check if your baking dish can go from the fridge to the oven, (I use Pyrex). It also takes about 5 additional minutes to bake coming from the fridge.
Otherwise if your baking this right away, place the casserole in the oven as soon as it's assembled. Bake until puffy and the center is done, 35-40 minutes.
Remove the casserole from the oven, slice and serve immediately. Or you can let it cool to room temperature, portion it out and refrigerate it for future breakfasts.

Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.

Notes

For the sausage, I like to use ground breakfast sausage, but I've also used pre-cooked thinly sliced chicken sausage links. Whatever you choose, just make sure it's in small bite-sized pieces. Also, feel free to use a mix of sausage and finely diced bacon for a fun change.

You can use raw or cooked potatoes to grate for your own hash browns. Grating raw potatoes can be juicy/messy but it does work. You will need to cook them a touch longer than cooked potato, until tender and browned with the sausage.

Nutrition