Ingredients
Scale
- 32 oz frozen shredded hash browns (thawed)
- 12 large eggs
- 1 cup whole milk or heavy cream
- 1 lb breakfast sausage, cooked and crumbled (or chopped bacon)
- 2 cups shredded sharp cheddar cheese
- 1 red bell pepper, finely diced
- 1 small yellow onion, finely diced
- 2 cups fresh baby spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Fresh chives or green onions for garnish
- Non-stick cooking spray or melted butter
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a standard 18×13 inch rimmed sheet pan with non-stick spray or melted butter. Spread the thawed hash browns evenly across the pan, pressing them down firmly into a flat layer. Bake the hash browns alone for 15 minutes to ensure they get a head start on crisping up before you add the liquid ingredients.
- While the hash browns are par-baking, crack all 12 eggs into a large mixing bowl. Whisk in the milk, salt, black pepper, garlic powder, and smoked paprika until the mixture is uniform and slightly frothy. Fold in the chopped spinach, diced peppers, and onions so the vegetables are evenly distributed throughout the egg mixture.
- Remove the sheet pan from the oven. Sprinkle the cooked sausage or bacon crumbles evenly over the par-baked hash browns. Carefully pour the egg and vegetable mixture over the entire pan, ensuring it reaches the edges. Sprinkle the shredded cheddar cheese over the top in an even layer.
- Lower the oven temperature to 375°F (190°C) and slide the pan back in. Bake for 20 to 25 minutes, or until the eggs are set in the center and the cheese is bubbly and golden brown. Let the pan rest for 5 minutes before cutting into squares. Garnish with fresh chives and serve immediately with hot sauce or salsa on the side.
- Cook Time: 55 minutes