Simple Breakfast Casserole
User Reviews
5
Simple Breakfast Casserole
Description
The casserole begins with thawed shredded hash browns spread in a baking dish, topped with browned pork sausage and sautéed onions and peppers, layering flavors and textures. A whisked mixture of eggs, half-and-half, salt, chopped baby spinach, and half the grated cheddar cheese is poured over the layers and gently combined. Baking at 375°F until cooked through yields a custard-like egg base surrounding the savory ingredients, with melty cheese binding the casserole together.
Spinach adds color and a mild green note, while the choice of sausage provides a savory, meaty flavor. The dish can serve 8 to 12 people depending on portion size, making it suitable for family meals or gatherings. It can be served warm and pairs well with breakfast breads or fruit.
The recipe notes that slightly frozen hash browns are acceptable. Different types of pork sausage can be used, either ground or removed from casing. The casserole can be made ahead and frozen as well to facilitate meal planning.
Ingredients
- 20 ounces potato see note, shredded hash brown
- 1 pound pork sausage see note
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 3 cloves garlic minced
- 12 large egg
- 1 cup half-and-half
- 1/2 teaspoon salt
- 2 cups baby spinach chopped (optional, packed, fresh
- 2 cups cheddar cheese divided, grated
Instructions
- Thaw the hash brown potatoes in a colander (you can let them sit on your counter for an hour or so or thaw them in the fridge overnight).
- Once the potatoes are thawed, transfer them to a 9x13 casserole dish. Preheat your oven to 375F and move the rack to the top third of the oven.
- In a skillet, cook the sausage over medium-high heat until browned, breaking up the meat as it cooks (about 8-10 min). Transfer it to the casserole dish and leave the remaining fat in the skillet (but if it's more than 1-2 tablespoons, drain the excess). If the pan is looking dry, add a tablespoon or so of olive oil.
- Add the onion, bell peppers, and garlic to the skillet and cook over medium-high heat for 4-5 minutes, then transfer to the casserole dish.
- In a large prep bowl, add the eggs, half-and-half, and salt. Whisk until just combined, then stir in the chopped spinach and half the cheese.
- Pour the egg mixture into the casserole dish and toss everything together then smooth into an even layer.
- Top with the rest of the cheese.
- Bake, uncovered, for 45 minutes or until the edges start to brown and the middle is set (insert a toothpick and if it comes out clean, it's done). Don't cook for too much longer than needed as the egg will dry out.
- Let it cool for a few minutes prior to cutting and serving. Season individual portions with extra salt & pepper if needed.
Notes
- Frozen hash browns can be used even if slightly frozen; just avoid large frozen clumps for even cooking.
- Shredded hash browns can be substituted with diced potatoes if preferred.
- Any uncooked pork sausage is suitable, including Italian or breakfast sausage; ground meat or casing-removed sausage both work.
- This recipe serves 8 to 12 people based on portion sizes and sides served.
- It can be made ahead and frozen; see additional recipe resources for storage and reheating tips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 239mg | 80% |
| Sodium | 559mg | 23% |
| Potassium | 395mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1201IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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