Want a filling and delicious make-ahead breakfast recipe? This easy-to-make sausage egg mushroom casserole has your name on it! It's a healthy brunch recipe that's made with a crispy potato and sweet potato crust and then loaded with sausages, mushrooms, spinach, and eggs. It's a healthy start to the day that allows you to savor more quality time with your loved ones.
Ingredients
1largepotato
1mediumsweet potato
1tablespoonEACH: oil and butter
1lbbreakfast sausage, chopped
1lbmushrooms, sliced
1smallred onion, sliced
10ouncesbaby spinach
12largeeggs
1teaspoonsea salt
½teaspoonblack pepper
Instructions
Place the potato and sweet potato into a pot and cover with water. Bring to a boil then reduce the heat and simmer until soft but not falling apart. Drain and set aside to cool, preferably in your fridge. When they're cold, peel and then grate them.
1 large potato, 1 medium sweet potato
Turn your oven to 350 degrees Fahrenheit. Heat the oil and butter in a large frying pan. Add the grated potatoes and cook, turning a few times, until there are lots of dark and crispy spots on the hashbrowns. Transfer them to a 9x11" casserole dish and press to create a crust.
1 tablespoon EACH: oil and butter
Add the sausage to the same pan you used for the potatoes. Cook until it is well browned, about 10 minutes. Transfer to the casserole dish.
1 lb breakfast sausage
Add the mushrooms to the pan and cook until they are browned, about 10 mins. Add them to the casserole.
1 lb mushrooms
Cook the onion until it is soft and golden, about 5 minutes. Add the spinach and let it wilt. Add both to the casserole and gently mix, being careful not to disturb the crust.
1 small red onion, 10 ounces baby spinach
Whisk the eggs in a large bowl with the salt and pepper. Pour the eggs over the casserole and carefully mix.
12 large eggs, 1 teaspoon sea salt, ½ teaspoon black pepper
Bake for 30 minutes, or until the casserole has set in the center.