I love individual servings! These yummy hash brown breakfast casseroles can be kept in the refrigerator or freezer and heated in the microwave for a great breakfast or 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
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste
¼ teaspoon garlic powder, or 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
¼ teaspoon onion powder, or to taste
½ pound mild Italian sausage (such as Johnsonville®)
