Frozen shredded potato patties transform into a crispy yet fluffy crust for this meaty hash-brown-and-egg casserole. It hits as well at a leisurely brunch (it’s prime holiday breakfast fodder) as it does for a weeknight dinner. Need a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Ahead for tips on storage and reheating).
But the versatility of this easy breakfast casserole recipe does not end there. Not a cheddar cheese fan? Use pepper jack cheese, Monterey Jack, mozzarella, or even a big scoop of sour cream whisked right into the mixture. Have leftover veggies in the fridge? Swap the spinach for sautéed kale or roasted broccoli—or add in finely chopped red bell peppers. Trade the breakfast sausage for mild or hot Italian pork sausage—or use turkey sausage, a plant-based substitute, or leave it out entirely (maybe double up on the shredded cheese if you’re going meatless). Into DIY? Make your own breakfast sausage.
To quickly defrost frozen spinach, run the still-sealed bag under warm water or place it in a bowl of warm water while you do the rest of your prep. Instead of squeezing the liquid from the greens, you’ll use it to deglaze your pan, scraping up any tasty brown bits.
