Sausage Hashbrown Casserole
This sausage hashbrown casserole is a cheesy, savory, and hearty breakfast perfect for meal prep, holiday mornings, or feeding a crowd. Make it ahead, pop it in the oven, and enjoy a warm, comforting dish with crispy hashbrowns, flavorful sausage, and melty cheese.
Ingredients
- 1 lb ground breakfast sausage
- 1 small onion diced
- 1 red bell pepper diced
- 2 cups fresh spinach
- 6 large eggs
- 1 cup whole milk or unsweetened coconut milk for dairy-free
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups frozen shredded hashbrowns
- 2 cups shredded cheddar cheese or dairy-free alternative
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet, cook sausage over medium heat until browned. Add onion and bell pepper, cooking until softened. Stir in spinach and cook until wilted.
- In a large bowl, whisk eggs, milk, salt, and pepper. Stir in frozen hashbrowns and 1 cup of shredded cheese.
- Add cooked sausage and vegetable mixture to the bowl and mix well.
- Pour mixture into the greased baking dish, spreading evenly. Top with remaining cheese.
- Bake uncovered for 25-30 minutes or until eggs are fully set.
- Let cool for 5 minutes before serving. Enjoy!
Notes
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning as directed.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Cool completely, wrap tightly in foil, and freeze for up to 3 months. To reheat, bake at 350°F for 25-30 minutes.
- Variations: Swap sausage for bacon, turkey sausage, or ham. Add mushrooms, jalapeños, or swap cheddar for Monterey Jack.