Sausage, Egg & Cheese Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole
Prep: 15 Mins | Total: 1Hr
Serves: 4-6
Difficulty: Easy
1 Pound Ground breakfast sausage
½ medium Red Bell Pepper, diced
16 Ounces Frozen shredded hash browns, thawed
5 Ounces Frozen spinach, thawed and drained
1 Cup Cheddar cheese
6 Eggs
½ Cup Milk
½ teaspoon Black Pepper
½ teaspoon Salt
Preheat the oven to 350°F / 175°C. Grease a 9-inch x 11-inch baking dish. Set aside.
In a large sauté pan, brown the sausage. Add the red peppers and cook for 2 to 3 more minutes, or until they've softened. Drain the fat from the pan.
In a large bowl, combine the thawed hash browns, sausage and pepper mixture, thawed spinach, and half of the cheddar cheese, and mix to combine.
In a medium bowl, whisk together the eggs, milk, pepper, and salt. Pour the egg mixture evenly over the hash brown mixture, and stir to combine.
Spread the mixture into the casserole dish in an even layer, and top it with the remaining half of the cheese. Bake the casserole for 40 to 50 minutes, or until the top has browned and the eggs have set.

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.