Sausage Hashbrown Breakfast Casserole
This Sausage Hashbrown Breakfast Casserole is a hearty, delicious dish packed with sausage, eggs, hashbrowns, and veggies – perfect for family mornings or meal prep!
Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup whole milk (or substitute with coconut milk)
- 1-2 cups finely chopped fresh spinach
- 3/4 cup diced red bell pepper
- 10 large eggs
- 10 oz frozen hashbrown potatoes (2 cups)
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese (or dairy-free alternative, plus extra for topping)
- 1/2 teaspoon ground black pepper
- 3/4 cup diced yellow onion
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
- In a skillet over medium-high heat, crumble and cook the sausage along with the diced onions and bell pepper until the sausage is browned and the vegetables are tender. Drain off any extra grease.
- Stir the spinach into the sausage mixture and cook for an additional 1-2 minutes until the spinach is wilted. Remove the skillet from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add the frozen hashbrowns, shredded cheese, and cooled sausage mixture. Stir everything until fully combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese over the top.
- Place the casserole in the preheated oven and bake, uncovered, for 30-35 minutes or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a few minutes before slicing and serving.