Breakfast Casserole, Skillet

By MarieR

12-inch cast iron skillet- -spinach optional.
Quiche and hash browns combine to make a creamy breakfast delight.
Taste of the South Magazine, December 2015, Page 57-58.

Ingredients

• 1 tablespoon canola oil
• 5 cups frozen shredded hash browns
• 2 cups sliced smoked sausage*
• 1 (6-ounce) package baby spinach
• 2 tablespoons water
• 5 large eggs
• 2 cups heavy whipping cream
• 1 cup shredded Cheddar cheese, divided
• 1/2 cup sour cream
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Preparation

Step 1

1. Preheat oven to 450°. Place a 12-inch cast-iron skillet in oven to preheat.
2. Carefully remove hot skillet from oven. Add oil and hash browns to skillet; top with sausage. Bake 15 minutes; remove from oven. Reduce oven to 350°.
3. In a medium microwave-safe bowl, combine spinach and water. Cover tightly with. plastic wrap; microwave 2 minutes. Drain, and squeeze as much liquid from spinach as possible. Sprinkle spinach over sausage in skillet.
4. In a large bowl, whisk together eggs, cream, 1/2 cup cheese, sour cream, salt, garlic powder, and pepper. Pour egg mixture over spinach. Top with remaining
1/2 cup cheese.
5. Bake until center is set, 25 to 30 minutes. Let cool 10 minutes before serving.