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Simple Breakfast Casserole
This cheesy breakfast casserole recipe is irresistible for weekend brunch or at the holidays! It's big on flavor, has very few ingredients, and is a great make-ahead breakfast.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 335 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 20 ounces shredded hash brown potatoes see note
- 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 eggs
- 1 cup half-and-half
- 1/2 teaspoon salt
- 2 cups (packed) fresh baby spinach chopped (optional)
- 2 cups grated cheddar divided
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.
Cup of Yum
Notes
- If the hash browns are still slightly frozen, you should be ok, just ensure there's no large frozen clumps. You may sub shredded hash browns for the diced kind.
- Use any kind of uncooked pork sausage. Italian sausage works as does breakfast sausage. I used Johnsonville Mild Italian for this recipe. Use either ground sausage meat or buy sausages and take the meat out of the casings.
- Depending on portion size and what else it's served with, it serves 8-12. See blog post for freezing and make ahead tips!
- This recipe is also on page 193 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
11g
(4%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
239mg
(80%)
Sodium
559mg
(23%)
Potassium
395mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1201IU
(24%)
Vitamin C
17mg
(19%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335
% 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.