A lovely friend used to gift us the most delicious and decadent breakfast casserole at Christmas. Bill and I hosted many a Christmas Eve party, and it was a welcome addition to our holiday breakfast. It was also a loaded calorie bomb filled with cheese, cream, and bread.
I still crave that tasty treat, so I decided to lighten the recipe with some healthy swaps and big flavor. Spinach and Sausage Hash Brown Breakfast Bake is lovely hot out of the oven for Sunday brunch, but I enjoy having leftovers to heat up in the microwave for a quick weekday breakfast or lunch.
Sausage Hash Brown Breakfast Bake Recipe
Ingredients
- 1 lb ground pork sausage of choice
- 3/4 cup diced sweet bell pepper the color of your choice
- 3/4 cup chopped sweet onion
- 12 oz bag of frozen root vegetable hash browns
- 1 bag frozen spinach thawed drained and chopped
- 1/2 cup chopped dried sun-dried tomatoes
- 1 cup sharp cheddar cheese shredded
- 1/2 cup milk of choice
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 tsp ground cayenne pepper
- 12 eggs
Instructions
- Preheat oven to 350 degrees. Butter a baking dish large enough for your ingredients.
- In a heavy skillet, saute the sausage until almost cooked and drain off the fat. Add onion and pepper to the pan and cook until vegetables begin to soften.
- In a large bowl, combine eggs, milk, salt, pepper, cayenne, cheese, chopped spinach, sun-dried tomatoes and hash browns. Stir in sausage mixture blending well.
- Pour into prepared pan and bake for 30-40 minutes. Breakfast bake should feel firm, not loose. Let cool 10 minutes before serving.
Kristen Coffield
I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
