Christmas Breakfast Bake

April 01, 2026•2 min read

Ingredients

Preheat oven to 375F. Coat a 9x13-inch baking dish with nonstick spray or butter.
Heat a large, nonstick skillet over medium-high heat. Break the sausage into small pieces and brown until fully cooked through. With a slotted spoon, move to a large mixing bowl.
Drizzle in the olive oil. Add the bell pepper and 3/4 of the green onions. Stir and cook until the pepper is crisp-tender, about 8 minutes.
Add the spinach a few handfuls at a time, stirring until the spinach wilts. It will look like a lot of spinach at first, but it will cook down considerably. This will take about 2 minutes. Add the vegetables to the mixing bowl with the sausage.
To the mixing bowl, add the hashbrowns and 1/2 cup of cheese. With a large spoon, stir gently to combine.
In a separate mixing bowl, whisk together the eggs, milk, hot sauce, salt and pepper until blended.
Pour the egg mixture over the hashbrown mixture and stir gently to combine. Carefully pour into the prepared baking dish. Use a spoon to move the filling into an even layer. Top evenly with the remaining 1/2 cup of cheese.
Cover the casserole with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking until the eggs are set, and the potatoes are tender, about 15 to 20 more minutes. Let rest a few minutes. Sprinkle with the reserved green onions.

Refrigerate casserole in an airtight storage container for up to 3 days.
Gently rewarm leftovers in a baking dish in the oven at 350F.
Freeze casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the fridge before reheating.