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Listen, we love a big breakfast featuring all the usual suspects—fluffy scrambled eggs, crispy hash browns, a plate of breakfast sausage, and a pile of sautéed spinach for good measure. (Popeye would approve.) But it requires a lot of work, not to mention A LOT of dishes. Enter this egg & hash brown casserole, which delivers all those classic breakfast foods in one single dish (plus a hefty layer of melted cheddar on top, to boot). Though it makes for a great breakfast on its own, this casserole would be delicious as the centerpiece of a laid-back brunch, paired with fruit salad and mimosas.

Most classic egg and hash brown casseroles skip the step of crisping up the hash browns in a skillet before baking. Not here. Browning the potatoes in the skillet adds a world of flavor and texture to the casserole. If you're tight on time, it’s fine to skip it and just mix in the frozen hash browns right from the bag; otherwise, stay the course, it's worth it! 

This crowdpleaser also doubles as a great make-ahead weekday breakfast—just bake, slice, and refrigerate in an airtight container in the refrigerator for up to 3 days. Reheat and serve as desired.

loose pork or turkey breakfast sausage

medium yellow onion, finely chopped

medium red bell pepper, seeded, finely chopped

(packed) baby spinach (from 2 [5-oz.] containers)

(20-oz.) bag frozen shredded hash browns

shredded cheddar (about 2 c.), divided