Hash Brown Tomato Breakfast Casserole
User Reviews
5
Hash Brown Tomato Breakfast Casserole
Description
The Hash Brown Tomato Breakfast Casserole builds flavor and texture through layering cooked sausage, fresh spinach, and frozen hash browns in a buttered dish, topped with sharp cheddar cheese. A mixture of eggs, milk, salt, and black pepper is whisked and poured over the layers, allowing the custard to soak into the ingredients during baking. Thinly sliced tomatoes add moisture and freshness under a final layer of cheddar and Parmesan cheeses melted during baking.
Baked at 350°F for 50 to 60 minutes until completely set, this casserole offers a combination of crispy potato edges softened by the egg custard, savory sausage, tender spinach, and a creamy cheese finish. It serves as a satisfying breakfast or brunch option.
Optional garnishing with fresh parsley adds brightness and color. The recipe allows flexibility for adding sautéed vegetables like mushrooms, peppers, or onions to customize flavors further.
When assembling, spreading ingredients evenly helps the egg mixture soak uniformly, ensuring consistent texture throughout the casserole. Leftover slices reheat well.
Ingredients
- 8 Hash Brown Patties frozen
- 1 cup spinach torn to small pieces, fresh baby leaves
- 1 lb breakfast sausage no casings, crumbled and browned
- 2 ½ cups cheddar cheese shredded, sharp
- 12 large egg
- ¾ cup milk
- 2 large tomato sliced thin
- 1 tsp table salt
- 1 tsp black pepper freshly ground
- ¼ cup Parmesan Cheese shredded
- parsley for garnish, optional, freshly chopped
Instructions
- Preheat oven to 350F, with rack on lower middle position. Butter a 9x13 baking dish.
- Layer the hash brown patties into bottom of dish. Layer the spinach evenly over potatoes, followed by the browned sausage. Layer 2 cups of cheddar cheese evenly over the top.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour mixture over casserole mix and pat down the mixture to even it all out and ensure even soaking of egg mixture.
- Top evenly with sliced tomatoes, followed by remaining cheddar cheese and parmesan cheese. Top with parsley flakes, if desired.
- Bake 50 to 60 minutes or until knife inserted in center shows no uncooked egg mixture on it. Let cool 10 minutes and serve.
Notes
- Distribute ingredients evenly in the baking dish to ensure the egg custard cooks through uniformly.
- Feel free to add sautéed vegetables, such as mushrooms, peppers, or onions, but cook them beforehand to avoid excess moisture.
- This casserole reheats well for leftovers, making it suitable for meal planning.
- For extra freshness and color, garnish with chopped parsley prior to serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 20.3g | 7% |
| Protein | 18.1g | 36% |
| Fat | 17.2g | 26% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 188.9mg | 63% |
| Sodium | 537.4mg | 22% |
| Fiber | 1.6g | 6% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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