Today: November 21, 2024
Today: November 21, 2024

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

Related

Leftover Turkey Biryani

Leftover Turkey Biryani
Apple Pie With Cheddar Cheese Crust

Apple Pie With Cheddar Cheese Crust
New Jersey Crumb Cake

New Jersey Crumb Cake
Ruffled Galette With Stone Fruit

Ruffled Galette With Stone Fruit
Zucchini Fries

Zucchini Fries
Slow-Cooker Chicken Thighs

Slow-Cooker Chicken Thighs
Easy Oat Crumble Topping

Easy Oat Crumble Topping
Honey and Bitters Fruit Salad

Honey and Bitters Fruit Salad
Grilled Leg of Lamb With Lemon-Garlic Marinade

Grilled Leg of Lamb With Lemon-Garlic Marinade
Old-Fashioned Peach Pie

Old-Fashioned Peach Pie

Share This