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PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE
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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Yields:
8
– 12
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
15
mins
c.
extra-virgin olive oil, divided
lb.
loose pork or turkey breakfast sausage
medium yellow onion, finely chopped
medium red bell pepper, seeded, finely chopped
Freshly ground black pepper
cloves garlic, minced
c.
(packed) baby spinach (from 2 [5-oz.] containers)
(20-oz.) bag frozen shredded hash browns
c.
low-sodium chicken broth
oz.
shredded cheddar (about 2 c.), divided
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- Preheat oven to 375º. Grease a 13″-by-9″ baking dish with cooking spray.
- In 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.
- Return 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.
- Return 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.
- In 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.
- Bake until eggs are just set, about 30 minutes. Let cool 5 minutes, then slice and serve.
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PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE
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