This Hashbrown Breakfast Casserole is packed full of breakfast sausage, shredded hash browns and tons of veggies to make you feel good. Cheesy, hearty and super savory, it's everything you want for breakfast, brunch or a protein snack. Meal prep friendly, too.
1poundbreakfast sausagefeel free to substitute turkey sausage or chicken sausage
3clovesgarlicminced
1largered bell pepperdiced
4cupsfresh spinach
10largeeggs
¾teaspoonfine sea salt
½teaspoonground black pepper
½teaspoononion powder
¼teaspoondried parsley
¼teaspoonoregano
¼cupmilk of choice
2 ½cupsshredded hashbrownsrefrigerated, not frozen
1cupshredded cheddar cheese
½cupshredded parmesan cheese
2green onionssliced
Instructions
Preheat oven to 375ºF and grease 9x13 inch pan.
Brown sausage: In a large skillet over medium-high heat, brown breakfast sausage, crumbling as it cooks. Drain excess fat, then add in minced garlic and diced red bell pepper, cooking for about 5 additional minutes. Toss in spinach and cover, cooking for about 5 minutes, or until wilted. Set aside.
Combine egg mixture: In a large bowl whisk together eggs, seasoning, and milk. Fold in cooked sausage-veggie mixture, hashbrowns, cheddar cheese and parmesan cheese.
Bake: Pour into greased 9x13 pan and bake for 30-40 minutes, or until edges are golden and middle is set. Garnish with green onions.
Notes
STORAGE - Store in the fridge, tightly covered with plastic wrap or in an airtight container for up to 5 days. Reheat leftovers in the microwave or toaster oven.MAKE AHEAD - Prep the casserole 1-2 days in advance, but do not bake it. Cover with plastic wrap and store in the fridge. On the morning of serving, remove from the fridge 30 minutes prior to baking (while the oven preheats). Then bake as instructed.