Breakfast Casserole at home
- Yield 12
- Prep 25 minutes
- Cook 45 minutes
- Total 10 minutes
Breakfast Casserole at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 pound ground breakfast sausage or pork sausage*
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 2 medium bell peppers, chopped (I used one red, one yellow)
- 8 ounces baby bella mushrooms, sliced
- 1 large handful fresh baby spinach
- 1 pound shredded or diced hash browns, thawed
- 1 tablespoon Old Bay seasoning
- 12 large eggs
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup half-and-half
- 2 cups (8 ounces) shredded sharp cheddar cheese
- optional garnishes: avocado slices, chopped green onions
Method
Brown the hash browns. Warm 1 tablespoon olive oil in a large nonstick skillet over medium-a hot burner. Tip in the hash browns in an even layer and cook for 5–7 minutes without stirring, until the bottom is deeply golden and crispy. Flip in sections and cook another 4–5 minutes, adding more oil if needed. Move to a greased 9×13-inch baking dish.
Leave the sausage. In the same skillet, cook the breakfast sausage over medium-a hot burner, breaking it into crumbles, until browned and cooked through. Take a slotted spoon to move the cooked sausage to the baking dish, leaving behind 2 tablespoons of grease. (If there is excess grease, pour off and discard it.)
Sauté the veggies. Tip in the onion, bell peppers and mushrooms to the skillet and sauté for 7-10 minutes, stirring occasionally, until softened and browned. Tip in the garlic and sauté for 2 minutes, stirring frequently. Tip in the spinach and Old Bay and toss until the spinach is just wilted. Move the mixture to the baking dish and toss briefly with the hash browns and sausage to combine.
Stir the eggs. In a large bowl, whisk together the eggs, black pepper, and half-and-half. Stir in 1½ cups of the cheddar cheese.
Tip the egg mixture evenly over the sausage and veggies, and give it a gentle stir to mix everything together. Scatter the remaining ½ cup cheddar on top, along with a few extra twists of black pepper.
Roast Roast at 350°F (175°C) for 45–55 minutes, or until the center is set and no longer jiggly. If the top browns too quickly, loosely tent with foil.
Rest & serve. Let the casserole cool for at least 10 minutes before slicing. Finish with sliced green onions and avocado and enjoy!
