Skillet Breakfast Casserole

Quiche and hashbrowns combine in this creamy breakfast delight.

Skillet Breakfast Casserole
Makes 6 to 8 servings
  • 1 tablespoon canola oil
  • 5 cups frozen shredded hash browns
  • 2 cups sliced smoked sausage*
  • 1 (6-ounce) package baby spinach
  • 2 tablespoons water
  • 5 large eggs
  • 2 cups heavy whipping cream
  • 1 cup shredded Cheddar cheese, divided
  • ½ cup sour cream
  • 1½ teaspoons kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 450°. Place a 12-inch cast-iron skillet in oven to preheat.
  2. Carefully remove hot skillet from oven. Add oil and hash browns to skillet; top with sausage. Bake 15 minutes; remove from oven. Reduce oven to 350°.
  3. In a medium microwave-safe bowl, combine spinach and water. Cover tightly with plastic wrap; microwave 2 minutes. Drain, and squeeze as much liquid from spinach as possible. Sprinkle spinach over sausage in skillet.
  4. In a large bowl, whisk together eggs, cream, ½ cup cheese, sour cream, salt, garlic powder, and pepper. Pour egg mixture over spinach. Top with remaining ½ cup cheese.
  5. Bake until center is set, 25 to 30 minutes. Let cool 10 minutes before serving.
*We used Conecuh Brand Hickory Smoked Sausage.



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