Skillet Breakfast Casserole

Skillet Breakfast Casserole

Quiche and hashbrowns combine in this Skillet Breakfast Casserole.

Skillet Breakfast Casserole
Makes 6 to 8 servings
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  1. 1 tablespoon canola oil
  2. 5 cups frozen shredded hash browns
  3. 2 cups sliced smoked sausage*
  4. 1 (6-ounce) package baby spinach
  5. 2 tablespoons water
  6. 5 large eggs
  7. 2 cups heavy whipping cream
  8. 1 cup shredded Cheddar cheese, divided
  9. ½ cup sour cream
  10. 1½ teaspoons kosher salt
  11. ¼ teaspoon garlic powder
  12. 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.
  1. *We used Conecuh rand Hickory Smoked Sausage
Taste of the South

Find more great recipes like this one in Taste of the South‘s December 2015 issue!



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