Description
A hearty and flavorful Sausage Hashbrown Breakfast Casserole featuring savory pork sausage, diced red pepper and onion, tender spinach, and crispy hashbrowns, all baked together with eggs and cheddar cheese to create a satisfying meal perfect for breakfast or brunch.
Ingredients
Units
Scale
Sausage Mixture
- 1 lb pork breakfast sausage
- 3/4 cup red pepper, diced
- 3/4 cup onion, diced
- 1-2 cups spinach, finely chopped
Main Casserole
- 10 oz (2 cups) frozen hashbrowns
- 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 your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking during baking.
- Cook Sausage and Veggies: Heat a skillet over medium-high heat. Add the pork breakfast sausage along with diced onion and red pepper. Break the sausage up into small pieces and cook until the sausage is no longer pink and the vegetables have softened, about 5-7 minutes. Drain 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.
- Prepare Egg Mixture: In a large bowl, combine the frozen hashbrowns, eggs, kosher salt, pepper, milk, and shredded cheese. Mix well to blend all ingredients thoroughly.
- Combine and Assemble: Add the cooled sausage and vegetable mixture to the egg and hashbrown mixture. Stir until fully combined. Pour this mixture evenly into the prepared baking dish and sprinkle additional shredded cheese on top as desired.
- Bake the Casserole: Bake uncovered in the preheated oven for 25-30 minutes, until the eggs are fully set and the top is slightly golden.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before slicing and serving. Enjoy your delicious breakfast casserole!
Notes
- Dairy-free option: Substitute the cheddar cheese with vegan cheese (like Violife) and use unsweetened dairy-free milk such as coconut milk.
- Make-Ahead: After combining, pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Bake the next day as directed.
- Storing Leftovers: Keep leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Bake in a disposable aluminum pan if freezing. After baking, cool completely, wrap tightly in plastic wrap and then foil. Freeze up to 3 months. To reheat, thaw in the refrigerator for 24 hours, remove wrapping, and bake at 350°F for 25-30 minutes.