Individual hash brown breakfast casseroles made with egg, veggies, and Italian sausage are perfect for breakfast or for an on-the-go snack.
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
193 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
Step 3
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
Step 4
Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
Step 5
Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.
Ingredients
salt and ground black pepper to taste
8 large eggs
1 pinch herbes de provence, or to taste
4 cups frozen shredded hash brown potatoes, thawed
4 tablespoons salted butter, melted
1 tablespoon chopped fresh spinach
0.25 cup milk
0.5 cup shredded Cheddar cheese
0.25 teaspoon garlic powder, or to taste
0.25 teaspoon onion powder, or to taste
0.5 pound mild Italian sausage (such as Johnsonville®)
