Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Heat a large skillet over medium-high. Add sausage, onion, and red pepper. Cook 8–10 minutes until sausage is browned and vegetables are soft. Drain excess fat.
- Add spinach to the skillet and cook 1–2 minutes until wilted. Remove from heat.
- In a large bowl, whisk eggs, milk, salt, and pepper. Stir in frozen hashbrowns and 1/2 cup of cheddar cheese.
- Add the cooked sausage and veggie mixture to the bowl and stir until everything is evenly combined.
- Pour mixture into the prepared baking dish. Sprinkle remaining 1/2 cup cheese on top.
- Bake uncovered for 25–30 minutes until center is set and edges are golden.
- Let cool for 5 minutes before slicing and serving.
Notes
No need to thaw the hashbrowns; they bake perfectly from frozen. Drain sausage well to avoid excess grease. For dairy-free, use coconut or almond milk and a dairy-free cheese. For spicy heat, use hot sausage or add green chilies or hot sauce. Can be assembled the night before and baked in the morning.
