Breakfast Casserole

Instructions

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the hash browns in an even layer and cook for 5–7 minutes without stirring, until the bottom is deeply golden and crispy. Flip in sections and cook another 4–5 minutes, adding more oil if needed. Transfer to a greased 9×13-inch baking dish.
2. In the same skillet, cook the breakfast sausage over medium-high heat, breaking it into crumbles, until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to the baking dish, leaving behind 2 tablespoons of grease. (If there is excess grease, drain and discard it.)
3. Add the onion, bell peppers and mushrooms to the skillet and sauté for 7-10 minutes, stirring occasionally, until softened and browned. Add the garlic and sauté for 2 minutes, stirring frequently. Add the spinach and Old Bay and toss until the spinach is just wilted. Transfer the mixture to the baking dish and toss briefly with the hash browns and sausage to combine.
4. In a large bowl, whisk together the eggs, black pepper, and half-and-half. Stir in 1½ cups of the cheddar cheese.
5. Pour the egg mixture evenly over the sausage and veggies, and give it a gentle stir to mix everything together. Sprinkle the remaining ½ cup cheddar on top, along with a few extra twists of black pepper.
6. Bake at 350°F (175°C) for 45–55 minutes, or until the center is set and no longer jiggly. If the top browns too quickly, loosely tent with foil.
7. Let the casserole cool for at least 10 minutes before slicing. Garnish with sliced green onions and avocado and enjoy!