Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 9x13 baking dish.
- Heat a skillet over medium-high heat. Add the sausage, onion, and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink. Drain any excess grease.
- Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the hashbrowns, eggs, salt, pepper, milk, and 1 cup shredded cheddar.
- Add the cooled sausage mixture to the egg mixture and mix until totally combined.
- Pour the mixture into the prepared baking dish. Top with the remaining cheese.
- Bake for 25-30 minutes, uncovered, until the eggs are set.
- Let cool slightly before serving. Enjoy!
Notes
- Make-Ahead Magic: Assemble the entire breakfast casserole the night before, cover, and refrigerate. Just add 10-15 minutes to the baking time when cooking from cold. This is my go-to strategy for stress-free holiday mornings.
- Doneness Check: The eggs in your breakfast casserole should be fully set, but not rubbery. An internal temperature of 160°F (71°C) indicates safe doneness.
- Storage and Reheating: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 300°F for 10-15 minutes until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Doneness Check: The eggs in your breakfast casserole should be fully set, but not rubbery. An internal temperature of 160°F (71°C) indicates safe doneness.
- Storage and Reheating: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a preheated oven at 300°F for 10-15 minutes until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.