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Brunch Breakfast Casserole for Weekend Gatherings - Easy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Ingredients
  

  • 12 large eggs
  • 2 cups whole milk (or 1.5 cups milk + 0.5 cup half-and-half for extra richness)
  • 1 pound breakfast sausage (pork or turkey), casings removed
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cups baby spinach, roughly chopped
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons olive oil or butter
  • Cooking spray or extra butter for greasing the baking dish

Instructions
 

  • Prep the dish and oven: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  • Cook the sausage: Warm a large skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes. Drain excess fat if needed and set aside.
  • Sauté the vegetables: In the same skillet, add olive oil (if the pan is dry). Sauté onion and bell pepper with a pinch of salt until softened, about 4–5 minutes. Stir in garlic for 30 seconds. Add spinach and cook just until wilted. Remove from heat.
  • Season the hash browns: Pat thawed hash browns dry with paper towels. In a bowl, toss them with a pinch of salt, pepper, and half the smoked paprika. This boosts flavor and helps them crisp slightly.
  • Whisk the custard: In a large bowl, whisk eggs, milk, remaining salt, pepper, smoked paprika, and thyme until well combined and lightly frothy.
  • Layer the casserole: Spread hash browns evenly in the baking dish. Top with sausage and sautéed vegetables. Sprinkle 1.5 cups of cheese over the top.
  • Add the egg mixture: Pour the egg mixture evenly over everything. Gently shake the pan to help it settle into the layers.
  • Top with cheese: Sprinkle the remaining 0.5 cup cheese across the surface for a golden crust.
  • Bake: Place on the center rack and bake for 35–45 minutes. The casserole is done when the edges are set, the center is slightly puffed, and a knife inserted near the center comes out mostly clean.
  • Rest before serving: Let it rest 10 minutes. This helps it slice neatly and keeps the texture tender.