Egg & Hash Brown Casserole

Name: Egg & Hash Brown Casserole
Prep time: 15 min
Total time: 1 h 15 min
Yield: 8 - 12 serving(s)
Ingredients: Cooking spray; 1/4 c. extra-virgin olive oil, divided; 1 lb. loose pork or turkey breakfast sausage; 1 medium yellow onion, finely chopped; 1 medium red bell pepper, seeded, finely chopped; Kosher salt; Freshly ground black pepper; 2 cloves garlic, minced; 10 c. (packed) baby spinach (from 2 [5-oz.] containers); 1 (20-oz.) bag frozen shredded hash browns; 8 large eggs; 3/4 c. low-sodium chicken broth; 1/2 c. sour cream; 1 tbsp. Dijon mustard; 1 tsp. hot sauce; 8 oz. shredded cheddar (about 2 c.), divided

By Laura RegePublished: Jun 2, 2022

4 Ratings

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

Yields:

8 - 12 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Jump to recipe

Listen, we love a big breakfast featuring all the usual suspects—fluffy scrambled eggs, crispy hash browns, a plate of breakfast sausage, and a pile of sautéed spinach for good measure. (Popeye would approve.) But it requires a lot of work, not to mention A LOT of dishes. Enter this egg & hash brown casserole, which delivers all those classic breakfast foods in one single dish (plus a hefty layer of melted cheddar on top, to boot). Though it makes for a great breakfast on its own, this casserole would be delicious as the centerpiece of a laid-back brunch, paired with fruit salad and mimosas.

Most classic egg and hash brown casseroles skip the step of crisping up the hash browns in a skillet before baking. Not here. Browning the potatoes in the skillet adds a world of flavor and texture to the casserole. If you're tight on time, it’s fine to skip it and just mix in the frozen hash browns right from the bag; otherwise, stay the course, it's worth it!

This crowdpleaser also doubles as a great make-ahead weekday breakfast—just bake, slice, and refrigerate in an airtight container in the refrigerator for up to 3 days. Reheat and serve as desired.

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Ingredients

Cooking spray
1/4 cup
extra-virgin olive oil, divided
1 lb.
loose pork or turkey breakfast sausage
1
medium yellow onion, finely chopped
1
medium red bell pepper, seeded, finely chopped
Kosher salt
Freshly ground black pepper
2
cloves garlic, minced
10 cups
(packed) baby spinach (from 2 [5-oz.] containers)
1
(20-oz.) bag frozen shredded hash browns
8
large eggs
3/4 cup
low-sodium chicken broth
1/2 cup
sour cream
1 Tbsp.
Dijon mustard
1 tsp.
hot sauce
8 oz.
shredded cheddar (about 2 c.), divided

Directions

1. Step 1Preheat oven to 375º. Grease a 13"-by-9" baking dish with cooking spray.
2. Step 2In a large nonstick skillet over medium-high heat, heat 1 tbsp. oil. Cook sausage, breaking up with a wooden spoon into small bits, until browned and cooked through, about 3 minutes. Drain any excess oil in skillet, then transfer sausage to a large bowl.
3. Step 3Return skillet to medium heat and heat 1 tbsp. oil. Cook onion, bell pepper, a pinch of salt, and a pinch of black pepper, stirring occasionally, until veggies are softened and light golden, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach by large handfuls, tossing and wilting in between each addition, until all spinach is incorporated and wilted, about 3 minutes more. Scrape vegetable mixture into bowl with sausage.
4. Step 4Return skillet to medium heat and heat remaining 2 tbsp. oil. Cook hash browns, stirring a few times, until golden brown and crisp, about 12 minutes. Scrape hash browns into bowl with sausage and vegetables.
5. Step 5In another large bowl, whisk eggs, broth, sour cream, mustard, hot sauce, 1/2 tsp. salt, and 1/2 tsp. black pepper until smooth and well combined. Stir in 1 c. cheese. Fold hash brown mixture into egg mixture, then pour into prepared baking dish. Sprinkle with remaining 1 c. cheese.
6. Step 6Bake until eggs are just set, about 30 minutes. Let cool 5 minutes, then slice and serve.