Breakfast casserole with hash browns, sausage and broccoli
This breakfast casserole with hash browns layers thawed potato patties, cooked sausage, broccoli and eggs. It is an oven bake, not an overnight slow-cooker recipe. The small dish gives four substantial breakfast portions.
Allow about 20 minutes of preparation,35–45 minutes of baking and a 10-minute rest. Thaw the frozen ingredients safely in the refrigerator before starting; thawing time is additional.
This is a smaller adaptation of a layered sausage-and-vegetable casserole. Hash-brown patties differ from loose shredded potatoes in thickness and moisture; changing between them requires attention to the layer depth and doneness.
If preparing ahead, cool cooked sausage before assembling with eggs, cover and refrigerate. Allow longer baking from cold and use a dish suitable for the temperature change. Refrigerate leftovers promptly and reheat to 165 °F (74 °C).
For a less spicy breakfast, choose plain sausage rather than a hot variety. A vegetable-only version is possible, but removing the sausage changes seasoning and yield; do not simply double the raw broccoli to fill the gap.
Recipe and method from jimmydean.com
Ingredients
Step 1
Heat oven to 350 °F (175 °C). Lightly grease an 8-inch square baking dish. Cook sausage and onion in a skillet, breaking sausage into crumbles, until fully cooked. Raw pork sausage must reach 160 °F (71 °C). Drain excess fat.
Step 2
Arrange hash-brown patties across the base, cutting to fit if needed. Add sausage, well-drained broccoli, tomato and cheese in even layers. Do not substitute a solid frozen block of potato.
Step 3
Whisk eggs, milk and pepper until evenly mixed. Pour over the layers, letting the mixture settle into the gaps. Sausage and cheese provide salt, so extra salt may not be needed.
Step 4
Bake about 35–45 minutes, until the center is set and reaches 165 °F (74 °C). If the top browns before the center finishes, loosely cover with foil. Do not use a browned edge as the only test.
Step 5
Rest 10 minutes before cutting. Serve with a wide spatula so each portion includes some potato base and egg filling.
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