This overnight breakfast casserole is pretty and colorful, with a good balance of vegetables and sausage, tender eggs, and hash browns. It’s easy to put together, and makes enough for a crowd.
Preparation Details
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 9 hrs 15 mins
Servings: 12
Ingredients
- cooking spray
- 1/2 (32 ounce) package frozen diced hash brown potatoes
- 1 pound bulk pork sausage
- 1 red bell pepper , chopped
- 1 yellow bell pepper , chopped
- 1/2 cup chopped onion
- 2 cloves garlic , minced
- 1/2 teaspoon dried oregano
- 4 cups fresh spinach
- 4 ounces Monterey Jack cheese, shredded
- 12 large eggs
- 2/3 cup whole milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Steps
- Gather all ingredients.
- Grease a 9×13 baking dish with cooking spray. Spread hash browns in the prepared baking dish.
- Cook sausage over medium heat in a large skillet until starting to brown, about 2 minutes.
- Add bell peppers, onion, garlic, and oregano to skillet. Continue cooking until vegetables are tender and sausage is no longer pink, about 5 minutes. Add spinach; cook until wilted, about 1 minute.
- Spread vegetable and sausage mixture over hash browns in the baking dish. Sprinkle cheese over the top.
- Beat eggs, milk, mustard, salt, and pepper together in a bowl. Pour egg mixture over casserole. Cover and refrigerate 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake casserole, uncovered, in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes before serving.
