Ingredients
- 10 large eggs
- ½ cup whole milk
- 1 lb pork breakfast sausage
- 10 oz frozen hashbrowns
- 1 ½ cups spinach
- 1 large red pepper, diced
- 1 large onion, diced
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
- In a skillet over medium heat, cook the sausage for about 7–8 minutes, breaking it apart until browned. Remove and set aside.
- In the same skillet, sauté the onion and red pepper for 3–4 minutes until fragrant.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Layer the frozen hashbrowns evenly in the greased baking dish. Top with the cooked sausage and the sautéed veggies.
- Sprinkle the spinach evenly over the layers. Pour the egg mixture over everything in the dish and top with the shredded cheddar cheese.
- Bake uncovered for 25–30 minutes, until the eggs are set, the top is golden, and a knife inserted into the center comes out clean. Let it rest for 5–10 minutes before slicing and serving.
Notes
- You can prep the casserole the night before and refrigerate; just add a few extra minutes to bake time if chilled. :contentReference[oaicite:0]{index=0}
- To make it vegetarian, substitute sausage with sautéed mushrooms or a plant‑based sausage. You can also swap the hashbrowns for cauliflower rice for a lower‑carb option. :contentReference[oaicite:1]{index=1}
- Feel free to add other veggies such as mushrooms, zucchini, or extra bell peppers, or choose different cheeses like pepper jack or Swiss for a twist. :contentReference[oaicite:2]{index=2}
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 of 8 servings
- Calories: ≈350 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 290mg
