Frozen shredded potato patties rework right into a crispy but fluffy crust for this meaty hash-brown-and-egg casserole. It hits as nicely at a leisurely brunch (it’s prime vacation breakfast fodder) because it does for a weeknight dinner. Want a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Forward for recommendations on storage and reheating).
However the versatility of this straightforward breakfast casserole recipe doesn’t finish there. Not a cheddar cheese fan? Use pepper jack cheese, Monterey Jack, mozzarella, or perhaps a huge scoop of bitter cream whisked proper into the combination. Have leftover veggies within the fridge? Swap the spinach for sautéed kale or roasted broccoli—or add in finely chopped pink bell peppers. Commerce the breakfast sausage for delicate or scorching Italian pork sausage—or use turkey sausage, a plant-based substitute, or depart it out totally (perhaps double up on the shredded cheese if you happen to’re going meatless). Into DIY? Make your individual breakfast sausage.
To rapidly defrost frozen spinach, run the still-sealed bag beneath heat water or place it in a bowl of heat water when you do the remainder of your prep. As an alternative of compacting the liquid from the greens, you’ll use it to deglaze your pan, scraping up any tasty brown bits.
