Hash Brown Breakfast Casserole
This is one of my favorite dishes to have on hand when I have company staying overnight. This casserole is savory, hearty, and makes serving breakfast a breeze!It can be cooked the day of or prepared in advance and refrigerated overnight. And the hash browns make a nice gluten free option to the bread for anyone who is sensitive to gluten. Serve with a side of fruit and enjoy!
Ingredients
- 1 lb. pork breakfast sausage (mild or spicy)
- 12 eggs
- 2 cups spinach chopped
- ¾ cup onion diced
- ¾ cup red pepper diced
- 1 green onion sliced (tops only)
- ½ cup heavy whipping cream or 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese and another 1/2 cup for topping
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 400F.
- Lightly grease a 9X13 baking dish
- Line the bottom with hash browns to make the base
- Bake in the oven until lightly browned, approximately 20 mins or until slightly dried.Molly's note:[This is the secret to get the potatoes just right and for the casserole to hold together when cut into squares.]
- Heat a skillet over medium-high heat.
- Add red pepper, onion, and sausage and cook until the sausage is no longer pink and the vegetables are softened.
- Add spinach and cook for another 2 minutes until spinach is wilted. Set aside and let cool slightly.
- Preheat the oven to 350F. (Lower from 400F)
- In a large mixing bowl, combine the remaining ingredients (leaving 1/2 cup cheese and the green onions for topping) with the sausage and vegetables and mix until well combined.
- Pour into the prepared baking dish and top with the remaining 1/2 cup cheddar cheese and green onions.
- Bake at 350F for 30 minutes or until the eggs are completely set.
- Let cool for 5 minutes before serving.