Ingredients
Protein & Dairy
- 1 pound ground breakfast sausage or pork sausage
- 12 large eggs
- 1/2 cup half-and-half
- 2 cups (8 ounces) shredded sharp cheddar cheese
Vegetables & Aromatics
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium bell peppers (1 red, 1 yellow), chopped
- 8 ounces baby bella mushrooms, sliced
- 1 large handful fresh baby spinach
- 1 pound shredded or diced hash browns, thawed
Pantry Items & 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
- Brown the hash browns: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the thawed hash browns in an even layer and cook without stirring for 5 to 7 minutes until the bottom is deeply golden and crispy. Flip in sections carefully and cook for another 4 to 5 minutes, adding more oil if necessary. Transfer the browned hash browns to a greased 9×13-inch baking dish.
- Cook the sausage: In the same skillet, add the breakfast sausage and cook over medium-high heat, breaking it into crumbles with a spoon, until browned and thoroughly cooked. Use a slotted spoon to transfer the cooked sausage to the baking dish with hash browns, leaving behind about 2 tablespoons of grease. Drain any excess grease if needed.
- Sauté the veggies: Add the chopped onion, bell peppers, and sliced mushrooms to the skillet and sauté for 7 to 10 minutes, stirring occasionally until softened and browned. Add the minced garlic and cook for 2 more minutes, stirring frequently. Stir in the fresh spinach and Old Bay seasoning, tossing until the spinach just wilts. Transfer the vegetable mixture to the baking dish and gently toss with the hash browns and sausage to combine.
- Mix the eggs: In a large bowl, whisk together the eggs, freshly ground black pepper, and half-and-half until fully blended. Stir in 1½ cups of the shredded cheddar cheese to the egg mixture.
- Add the egg mixture to the dish: Pour the egg and cheese mixture evenly over the sausage and vegetable mixture in the baking dish. Gently stir just enough to combine the ingredients evenly. Sprinkle the remaining ½ cup of cheddar cheese on top and finish with a few extra twists of black pepper.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45 to 55 minutes or until the center is set and no longer jiggly. If the top begins to brown too quickly, loosely cover with foil to prevent over-browning.
- Rest and serve: Remove the casserole from the oven and let it cool for at least 10 minutes to set. Slice into portions and garnish with sliced green onions and avocado slices before serving. Enjoy your flavorful breakfast casserole!
Notes
- If using sausage links, remove casings and crumble or dice the sausage before cooking.
- Ensure hash browns are thawed for better browning and texture.
- Loosely tent casserole with foil if browning too rapidly during baking.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
