Description

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.

Ingredients

Scale

1 pound turkey breakfast sausage
3 cloves garlic, minced
1 large red bell pepper, diced
4 cups fresh spinach
10 large eggs
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon dried parsley
¼ teaspoon oregano
¼ cup milk of choice
2 ½ cups shredded hashbrowns, refrigerated
1 cup shredded cheddar cheese
½ cup shredded parmesan cheese
2 green onions, sliced

Instructions

Preheat: Preheat oven to 375ºF and grease 9×13 inch pan.
Brown sausage: In a large skillet over medium-high heat, brown turkey 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 9×13 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. Store in the fridge and remove 30 minutes prior to baking.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 274 kcal
Sugar: 1 g
Sodium: 595 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 194 mg

Keywords: hashbrown breakfast casserole, breakfast bake, egg casserole, meal prep breakfast