Easy Cheesy Egg Bake
This cozy egg bake is packed with savory beef sausage, tender vegetables, creamy eggs, and cheese, creating a warm, hearty dish perfect for brunch or a comforting dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound uncooked beef breakfast sausage (casings removed if needed)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced (about 1 1/2 cups)
- 1.5 teaspoons kosher salt, divided
- 3 ounces baby spinach (about 3 packed cups)
- 12 large eggs
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- 0.5 teaspoon freshly ground black pepper
- 20 ounces frozen shredded hash brown potatoes (about 6 1/2 cups, do not thaw)
- 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided
Instructions
Preparation
- Heat the oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray or oil.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the beef breakfast sausage and cook, breaking it into small pieces, until no longer pink, 6 to 8 minutes.
- Stir in the diced onion, diced red bell pepper, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
- Stir in the baby spinach and cook until wilted, about 1 minute. Transfer the mixture to the baking dish.
- In a large bowl, whisk the eggs, half-and-half, Dijon mustard, the remaining 1 teaspoon kosher salt, and the black pepper until fully combined.
- Add the frozen shredded potatoes and half of the cheddar cheese (about 3/4 cup) to the baking dish. Stir gently to combine and spread into an even layer.
- Pour the egg mixture evenly over the potato mixture. Tilt the dish slightly if needed to distribute the liquid evenly.
- Sprinkle the remaining 3/4 cup cheddar cheese over the top.
- Bake for 55 to 60 minutes or until a knife inserted in the center comes out clean and the top is lightly golden brown. Let cool for 5 minutes before serving.
Notes
If your hash browns are frozen into clumps, tap the unopened bag against a hard surface to break them apart easily. Swap cheddar for Monterey Jack or Swiss for a different flavor profile. Add mushrooms or zucchini if you want extra vegetables; sauté them first to avoid excess moisture. Store leftovers in the refrigerator for up to four days and reheat gently for the best texture.