We took everything you love about breakfast — hash browns, sausage, and eggs — and baked them into a savory breakfast casserole with spinach and bell peppers and lots of bubbling cheddar cheese. This sausage and hash brown egg bake is so easy, you can even throw it together before you’ve had your morning coffee.
If you’re really not a morning person, make this an overnight breakfast casserole — it’ll do fine in the fridge until the morning, and reheats deliciously.
Forget about shredding potatoes! Using a bag of frozen hash browns makes this egg bake simple. It’s also really customizable: do it Denver omelet-style and use ham instead of sausage, throw in some bacon, or leave out the meat entirely and make it vegetarian. And any veggies that you like in your omelettes (onions, mushrooms, basil, kale, cherry tomatoes) would be yummy if you’re not a fan of spinach and bell peppers.