Cellar Dwellers

Cheesy Sausage Breakfast Casserole

Name: Cheesy Sausage Breakfast Casserole
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Breakfast
Ingredients: Cooking spray; 1 tablespoon olive oil; 1 pound uncooked breakfast sausage, casings removed if needed; 1 medium yellow onion, diced (about 1 1/2 cups); 1 medium red bell pepper, diced (about 1 1/2 cups); 1 1/2 teaspoons kosher salt, divided; 3 ounces baby spinach (about 3 packed cups); 12 large eggs; 2 cups half-and-half; 1 tablespoon Dijon mustard; 1/2 teaspoon freshly ground black pepper; 1 (20-ounce) bag frozen shredded hash brown potatoes (do not thaw, about 6 1/2 cups); 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided

10 servings

분량

10 minutes

활동 시간

1 hour 25 minutes

총 시간

요리 시작

재료

Cooking spray

1 tablespoon olive oil

1 pound uncooked breakfast sausage, casings removed if needed

1 medium yellow onion, diced (about 1 1/2 cups)

1 medium red bell pepper, diced (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, divided

3 ounces baby spinach (about 3 packed cups)

12 large eggs

2 cups half-and-half

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

1 (20-ounce) bag frozen shredded hash brown potatoes (do not thaw, about 6 1/2 cups)

6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided

방향

Step 1

Heat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound uncooked pork breakfast sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, 6 to 8 minutes.

Step 3

Stir in 1 diced medium yellow onion, 1 diced medium red bell pepper, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Stir in 3 ounces baby spinach. Cook until wilted, about 1 minute. Transfer to the baking dish.

Step 4

Whisk 12 large eggs, 2 cups half-and-half, 1 tablespoon Dijon mustard, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl until combined.

Step 5

Add 20 ounces frozen shredded potatoes (if it’s frozen into big clumps, smash the unopened bag against a hard surface to break them up first) and half of the shredded sharp cheddar cheese (about 3/4 cup) to the baking dish. Stir until combined and spread into an even layer.

Step 6

Pour the egg mixture over the potato mixture. Tilt the baking dish so the egg mixture is in an even layer if needed. Sprinkle with the remaining 3/4 cup cheddar.

Step 7

Bake until a knife inserted in the middle comes out clean and the top is light golden-brown, 55 to 60 minutes. Let cool for 5 minutes before serving.

Recipe Notes

영양 정보

1회 제공량

Serves 10

칼로리

449 cal

지방 전체

32.7 g

포화 지방

12.3 g

불포화 지방

0.0 g

트랜스 지방

콜레스테롤

0 mg

나트륨

659.5 mg

탄수화물 전체

17.6 g

식이섬유

2.1 g

총 당류

4.9 g

단백질

21.7 g