Hashbrown-Crusted Breakfast Casserole

After removing skillet from oven, use a butter knife and score between skillet and casserole to loosen. Flip on a cutting board and then re-flip to serving piece. Be careful when flipping; the skillet is hot.

Hashbrown Crust

1 16-oz bag frozen shredded hashbrowns
3 Tbs olive oil
1 Tbs butter

Breakfast Casserole

1 16-oz package turkey sausage
1 dozen eggs
¼ cup Half and Half or milk
1 medium white onion
1-2 jalapeños seeded and diced (optional)
2 Tbsp of butter or olive oil
3 Roma tomatoes
1 5-oz bag fresh spinach
1 8-oz package baby bella mushrooms
1 16-oz bag shredded cheddar cheese
Salt and Pepper to taste

Hashbrown Crust

Add 1 tablespoon of olive oil and 1 tablespoon of butter to an iron skillet. Heat until warm and butter is melted.
Add the hashbrowns and make the “crust” by spreading them evenly throughout the iron skillet and make sure to include the sides.
Drizzle the hashbrowns evenly with 2 tablespoons of olive oil.
Bake for about 45 minutes or until lightly browned and crispy at the edges.

Casserole

Brown the turkey sausage in a cast iron skillet (set aside).
Chop the vegetables (set aside).
Chop the onion and jalapeños (optional) and sauté in butter or olive oil until they start to soften.
Add the tomatoes, spinach and mushrooms and continue to sauté until the spinach begins to wilt and the tomatoes release some of their juice.
Whisk together the eggs, milk or half and half, and salt and pepper (to taste), then add the vegetable mix.
Add the egg mixture to the hash brown skillet, layering in the cheese and sausage. Add one layer of sausage, 1 layer of cheese, add the egg mixture, then top with another layer of sausage topped by a final layer of cheese.
Back at 350 degrees for about 45 minutes.