I love having a delicious breakfast on Christmas morning like this overnight Christmas breakfast casserole. Not only is it tasty but the bits of red pepper and green spinach in it also give it a festive look.
I love that I can make this the night before. However, if you don’t want to make it the night before, you don’t have to. You just have to thaw the hashbrowns ahead of time. Then, just assemble the casserole the same and bake it the same.
This breakfast casserole includes sausage, onion, red pepper, hashbrowns, spinach, eggs, milk, and cheese. This casserole is also gluten free. You can also make it dairy free if you use dairy free milk and cheese.
- 1 lb pork breakfast sausage
- 3/4 cup diced red pepper
- 3/4 cup diced onion
- 1 cup finely chopped spinach
- 10 eggs
- 1 tsp salt
- pepper to taste
- 1/2 cup milk
- 10 oz frozen hashbrowns, (2 cups )
- 1 cup shredded sharp cheddar cheese
- In a skillet, brown sausage along with the red pepper and onions. Drain off any excess grease.
- Add in spinach and cook for another minute or two until the spinach is wilted. Remove from heat and allow to cool.
- In a large bowl, whisk the eggs, salt, pepper, and milk together. Add hashbowns and cooled sausage mixture. Stir until combined.
- Spray a 9 x 13 pan with non stick spray. Pour the egg mixture into the sprayed pan. Sprinkle with the cheese. Cover and refigerate overnight.
- Preahet oven to 350 degrees. Bake uncovered for 25-30 minutes or until eggs are set. You can test this by inserting a knife into the center of the casserole and see if it comes out clean. Serves 6-8.
This recipe is adapted from Meaningful Eats.