Sautéed Spinach Mushroom Cheddar Hash Brown Casserole
Crispy, crunchy hash brown patties made into a breakfast casserole! This delicious spinach mushroom cheddar hash brown casserole is loaded with tender veggies, melted cheddar cheese, and crispy hash brown patties. Perfect for serving for brunch on holidays!
Ingredients
- 2 tablespoons oil
- 10-12 baby Bella mushrooms sliced
- 2 teaspoons minced garlic
- 2 cups packed baby spinach roughly chopped
- 10 eggs
- 2-4 tablespoons hot sauce
- 8 frozen hash brown patties or use 2 heaping cups of tots
- Salt and pepper
- 1 ½ cups grated cheese gruyere, cheddar, or other cheese that melts well!
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large nonstick skillet over medium heat, heat a tablespoon of oil. When warm, add the mushrooms and saute them for 4 minutes or until they are golden brown. Season with minced garlic and a pinch of salt and let cook for 1 minute. Remove the mushrooms to a plate. Add the remaining oil to the skillet, add the baby spinach and allow it to wilt. Season with a small pinch of salt, and remove to the same plate as the mushrooms. In an 8 cup measuring cup, whisk together the eggs, hot sauce, and ½ teaspoon of salt, and ¼ teaspoon black pepper.
- ASSEMBLE: Generously spray a 9x13 baking dish (or similar) with cooking spray. Add the sautéed veggies to the bottom of the dish, pour the prepared egg mixture on top, sprinkle with the cheese. Arrange the hash browns in the dish; I like to overlap the corners in the center of the dish so that the hash browns stand up a bit and don’t sink to the bottom.
- BAKE: Bake the casserole for 30-40 minutes or until hash browns are browned on top and the egg mixture is completely set (you can test it with a meat thermometer to make sure, it should register at 165ºF.) Keep in mind, if you use the note to give the hash browns a head start, your casserole will be done a few minutes earlier than the times listed. Let cool for several minutes before serving.
Notes
- If you want the hash browns to be extra crispy, I like to give them a head start in the air fryer - completely optional but it does make the potato texture crispier! Cook them in the air fryer for 375ºF for 6-7 minutes or in the oven (or a wire rack placed on a baking sheet.)
- MAKE AHEAD: You can prepare everything in step #1 wrap the veggies or store them in an air-tight container a day in advance. You can also prepare the egg mixture and store it covered. When ready to prepare, just assemble the casserole.
