Prep Time: 15 minutes
Cook Time: 60–78 minutes
Total Time: 75–93 minutes
Yield: 10–12 servings
A hearty breakfast dish featuring crispy hash browns, savory sausage, and a cheesy egg mixture.
Main Ingredients
- 1 20-oz. package - frozen hash brown patties
- 2 Tbsp. - extra-virgin olive oil
- 1½ lb. - bulk breakfast sausage
- 1 - large onion, finely chopped
- ½ tsp. Diamond Crystal or ¼ tsp. Morton, plus more - kosher salt
- 4 - garlic cloves, coarsely chopped
- 1 10-oz. package - frozen chopped spinach, thawed in bag
- 18 - large eggs
- 1 cup - heavy cream
- to taste - freshly ground black pepper
- 1 cup - extra-sharp cheddar cheese, coarsely grated
- Step 1 Preheat your oven to 450°F. Line the bottom of a 13x9 inch baking dish with frozen hash brown patties, trimming to fit if necessary. Bake until golden and crispy, approximately 15–20 minutes. Remove from oven and lower temperature to 350°F.
- Step 2 While the hash browns are baking, warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Sauté the bulk breakfast sausage, breaking it up into marble-sized pieces with a wooden spoon, until browned and just cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a bowl.
- Step 3 In the same skillet, add the finely chopped onion and season with kosher salt. Cook, stirring occasionally, until the onion is slightly softened and starting to brown, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, roughly 1 minute. Mix in thawed chopped spinach (along with any excess water) and cook, stirring and scraping up any browned bits, until the spinach is dried out, approximately 2 minutes. Remove from heat.
- Step 4 In a large bowl, whisk together the eggs, heavy cream, and kosher salt. Season generously with freshly ground black pepper. Mix in the sausage, onion-spinach mixture, and grated cheddar cheese. Pour this egg mixture over the baked hash browns in the baking dish.
- Step 5 Bake in the oven at 350°F until the casserole is set and lightly browned on top, around 40–50 minutes. Let the casserole cool slightly before serving.
- Step 6 Make-Ahead Tip: You can bake the casserole up to a month in advance. Cut into pieces, wrap individually in plastic wrap, and freeze. To reheat, unwrap and place on a baking sheet, then heat in a 350°F oven for 15 minutes.
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