Description
This Sausage Hashbrown Breakfast Casserole is a hearty and flavorful morning dish combining savory pork sausage, diced red pepper, onion, spinach, frozen hashbrowns, and a rich egg and cheese mixture. Perfect for a make-ahead breakfast or brunch, it bakes into a golden, cheesy casserole that’s satisfying and easy to prepare.
Ingredients
Units
Scale
Meat and Vegetables
- 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
Egg Mixture
- 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 oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook sausage and vegetables: Heat a skillet over medium-high heat. Add the pork breakfast sausage, diced onion, and diced red pepper. Break up the sausage into small pieces with a spatula. Cook until the sausage is no longer pink and the vegetables have softened, about 5-7 minutes. Drain any excess grease from the skillet.
- Add spinach: Stir in the finely chopped spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
- Combine ingredients: In a large mixing bowl, whisk together the eggs, kosher salt, pepper, and milk of choice. Add the frozen hashbrowns and 1 cup shredded cheese. Then add the cooked sausage and vegetable mixture. Stir until all ingredients are well combined.
- Assemble casserole: Pour the combined mixture into the prepared baking dish, spreading evenly. Sprinkle extra shredded cheese on top for a cheesy crust.
- Bake: Bake the casserole uncovered for 25-30 minutes at 350°F, or until the eggs are fully set and the top is golden brown.
- Serve: Allow the casserole to cool slightly before cutting into portions and serving. Enjoy a warm, comforting breakfast!
Notes
- Dairy-free options: Use vegan cheese like Violife brand and unsweetened dairy-free milk such as coconut milk to make the casserole dairy-free.
- Make-ahead: After mixing, pour the casserole mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Bake as directed the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For freezing, bake in a disposable aluminum pan. After baking, let cool completely, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator for about 24 hours before reheating in a 350°F oven for 25-30 minutes.
