Frozen shredded potato patties transform into a crispy yet fluffy crust for this meaty hash-brown-and-egg casserole. It hits as well at a leisurely brunch (it’s prime holiday breakfast fodder) as it does for a weeknight dinner. Need a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Ahead for tips on storage and reheating).
But the versatility of this easy breakfast casserole recipe does not end there. Not a cheddar cheese fan? Use pepper jack cheese, Monterey Jack, mozzarella, or even a big scoop of sour cream whisked right into the mixture. Have leftover veggies in the fridge? Swap the spinach for sautéed kale or roasted broccoli—or add in finely chopped red bell peppers. Trade the breakfast sausage for mild or hot Italian pork sausage—or use turkey sausage, a plant-based substitute, or leave it out entirely (maybe double up on the shredded cheese if you’re going meatless). Into DIY? Make your own breakfast sausage.
To quickly defrost frozen spinach, run the still-sealed bag under warm water or place it in a bowl of warm water while you do the rest of your prep. Instead of squeezing the liquid from the greens, you’ll use it to deglaze your pan, scraping up any tasty brown bits.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
13x9" Baking Dish
$20 At Amazon
Large Skillet
$74 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
1 hour 15 minutes
Yield
10–12 servings
Ingredients
1
2
1½
1
½
4
1
18
1
4
Preparation
Step 1
Preheat oven to 450°. Line the bottom of a 13x9" baking dish with one 20-oz. package frozen hash brown patties, trimming to fit. Bake until golden brown and crisp, 15–20 minutes. Remove from oven; reduce oven temperature to 350°.
Step 2
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1½ lb. bulk breakfast sausage, stirring and breaking up with a wooden spoon into marble-size pieces, until browned and just cooked through, 6–8 minutes. Using a slotted spoon, transfer to a small bowl.
Step 3
Add 1 large onion, finely chopped, to same pan and season with kosher salt. Cook, stirring occasionally, until slightly softened and starting to brown, about 3 minutes. Add 4 garlic cloves, coarsely chopped; cook, stirring often, until fragrant, about 1 minute. Add one 10-oz. package frozen chopped spinach, thawed in bag, and any water in bag (this will help deglaze the pan); cook, stirring occasionally and scraping up any browned bits, until dried out, about 2 minutes. Remove from heat.
Step 4
Whisk 18 large eggs, 1 cup heavy cream, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl; season generously with freshly ground black pepper. Stir in sausage, onion mixture, and 4 oz. extra-sharp cheddar cheese, coarsely grated; pour egg mixture over hash browns. Bake casserole until set and lightly browned on top, 40–50 minutes. Let cool slightly.
Do Ahead: Hash brown breakfast casserole can be baked 1 month ahead. Cut into pieces; wrap individually in plastic wrap and freeze. Unwrap and reheat on a baking sheet in a 350° oven 15 minutes.
Leave a Review