I’ve shared a very simple recipe for this breakfast casserole using shredded potatoes as a crust and it is a crowd pleaser. Today, I’m using that same recipe as a base, but adding spinach, peppers & onions, and spicy breakfast sausage to give it a little kick! You can add any compliant meats or veggies to completely change the flavor of this casserole. Read more from Taz and Belly HERE!
Frying the potatoes in the skillet for a bit makes the crispy and crunchy and more crust-like. I pressed them into the bottom of my dish before layering the bacon and breakfast sausage.
I thought I could get away with ten eggs, but a solid dozen seemed to work best. You can see here that I didn’t completely cover the meat when adding my eggs. The eggs fluffed up a bit when cooking and I loved how pretty it looked with the breakfast meats poking out. Is that weird?!
Holy moly, this casserole is delicious! We might have made a second one on Monday morning…
RECIPE: Taz and Belly's Hashbrown Breakfast Casserole
1 lb Pederson's No Sugar Uncured Hickory Smoked Bacon, cooked until crispy and chopped into bite-sized pieces
1 lb compliant Pederson's No Sugar Spicy Breakfast Sausage, fully cooked and broken into small pieces
half bag of compliant hashbrown cut potatoes (we use the Sprouts store brand!)
1 dozen eggs, beaten
1 TB avocado oil
1 clove garlic, minced
salt + pepper to taste
Preheat oven to 350° F.
Heat oil over high heat in cast iron skillet
Add grated potatoes + garlic and press into skillet, allow to brown on bottom
Continue stirring and flipping hash browns until cooked to desired crispness
Grease 13×9 casserole dish
Layer cooked hash browns into casserole dish, forming a crust; generously season with salt + pepper