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A square of smashed potato breakfast casserole topped with golden cheese and green onions is lifted above the baking dish.
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Smashed Potato Breakfast Casserole

Crispy smashed potatoes replace traditional hash browns in this hearty breakfast casserole. Topped with savory breakfast sausage, fluffy eggs, and plenty of melted cheese, it's an easy make-ahead breakfast that's just as welcome on Christmas morning as it is for a weekend brunch.
Course Breakfast and Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Author Deb Clark

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large skillet
  • Mixing bowl
  • Potato masher or the bottom of a sturdy glass

Ingredients

  • Crispy Smashed Potatoes
  • 2 pounds baby Yukon Gold potatoes
  • 1-2 tablespoons olive oil
  • 2 teaspoons Montreal steak seasoning
  • Breakfast Filling
  • 1 pound breakfast sausage
  • 8 large eggs
  • 1 cup evaporated milk or whole milk
  • 2 cups spinach roughly chopped
  • 1 teaspoon Dijon mustard or ½ teaspoon dry mustard
  • ½ teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese divided
  • ½ cup shredded Monterey Jack cheese
  • 3 green onions thinly sliced
  • Optional garnishes: Chopped parsley, green onions, hot sauce

Instructions

  • Preheat the oven to 425°F. Lightly grease a 9x13-inch baking dish.
  • Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork tender, about 18 to 20 minutes. Drain well.
  • Spread the potatoes in the prepared baking dish in one even layer. Using the bottom of a glass or a potato masher, gently smash each potato to about ½-inch thick.
    A hand uses the bottom of a glass to flatten baby potatoes in a white baking dish.
  • Drizzle with olive oil and sprinkle evenly with the Montreal steak seasoning.
    A hand sprinkles Montreal steak seasoning over smashed potatoes in a baking dish.
  • Bake for 30 to 35 minutes, until the potatoes are golden brown and crispy.
  • While the potatoes bake, cook the breakfast sausage in a large skillet over medium heat until browned, breaking it into crumbles. Stir in the chopped spinach and cook until just wilted. Drain any excess grease. Set aside to cool.
    Fresh spinach is stirred into browned breakfast sausage with a blue spatula.
  • In a large bowl, whisk together the eggs, milk, Dijon mustard, and black pepper. Stir in the cooked sausage and spinach, 1½ cups cheddar cheese, Monterey Jack cheese, and green onions.
    A blue spatula folds cooked sausage, spinach, shredded cheese, and sliced green onions into beaten eggs.
  • Reduce the oven temperature to 375°F.
  • Pour the egg mixture evenly over the potatoes and sprinkle with the remaining ½ cup cheddar cheese.
    Egg mixture with sausage, spinach, and shredded cheese is poured over the roasted smashed potatoes.
  • Bake for 25-28 minutes, or until the eggs are set and the center reaches 160°F.
  • Let the casserole rest for 10 minutes before slicing and serving.
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