Breakfast Casserole

prep time:: 1 hr
total time:: 2 hr

Makes 12 huge servings

Allison Staves

Enough for lunch/dinner all week!

ingredients

1lb Breakfast Sausage
1 Medium Diced Onion
1 Cup Sliced Mushrooms
1 Green Pepper Diced
1/2 pkg Shredded Hashbrowns
1 Handful fresh baby spinach
12 Eggs
1 Cup Milk
2 Generous handfuls shredded cheese
3 tbls chopped cilantro

directions

1
1. In a pan brown the sausage into crumbles. Remove crumbles and set aside. In the same pan (with the oils) sautee the onions and mushrooms, when tender add to the sausage that was set aside. In the same pan add a small amount of oil or butter to sautee the diced green pepper.
2
2. Prepare the hashbrowns according to package directions. Set aside and let cool.
3
3. Preheat oven to 375. Coat a 13“ x 9” pan with non-stick spray.
4
4. Combine the eggs and milk and beat gently. Combine all ingredients in the pan, ripping the spinach as you add it to the pan. Stir it all together. Bake uncovered for 34-45 minutes or until a knife inserted in the middle comes out clean.
5
Special note: Make sure all the ingredients have cooled so they don’t cook the eggs on contact.

notes

The recipe reads to do the onion and peppers separate from the sausage because the sausage will taste just like the pepper otherwise. We also use Cilantro while the original recipe called for dill.

Source: Allie Staves