Hash Brown Crusted Casserole with Eggs, Cheese, and Asparagus
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Most of my Brunch Week recipes are sweet recipes. That’s because unless I’m eating toast or an English muffin I usually likes sweets for breakfast. I think it’s because I drink coffee in the morning and coffee goes best with sweets. If I was having juice I’d definitely be more of a savory kind of girl.
Today I am sharing a savory recipe because whenever I have people come over for brunch I always have at least one savory dish. My signature brunch dish is quiche. It’s easy to make and I can use up any leftover vegetables I have from the week. Plus it’s a good way to use sausage or bacon that I may have used earlier in the week.
I’ve made many quiche before but I was looking for something new. One of my favorites is the Bacon and Spinach Quiche with Gruyere. My Broccoli and Cheddar Quiche is my go to when I need a quick brunch or dinner. When I’m looking for spicy the Jalapeno Popper Quiche is my meal.
This recipe is a Hash Brown Crusted Quiche with Sausage, Cheddar, and Asparagus. While I love a good pie crust when making quiche sometimes it’s fun to use hash browns because it’s more of a potato and egg dish. While I’ve used shredded hash browns before, I’ve never used the mini hash brown crowns but I found that they work even better.
Once I decided on the crust I needed to look in the refrigerator to find out what to put in the quiche. I had some leftover sausage and knew I’d be adding that in. Then I grabbed a block of Cabot Vermont Sharp cheese. The sharp cheddar goes so well in a quiche because you can really taste it.
I liked the combination I had going on so I didn’t want to add too many vegetables to the mix. Since it’s spring I wanted to use a seasonal vegetable like asparagus. So I grabbed a bunch of the asparagus and put it on top of my quiche.
The result was delicious. The hash brown crust was crispy and tasted great. The filling of Vermont Sharp Cheddar, eggs, and sausage was slightly spicy and a bit sharp. The asparagus gave it a nice earthy flavor on top. The entire dish screamed brunch and I hope you’ll give it a try!
Hash Brown Crusted Casserole with Eggs, Cheese, and Asparagus
Ingredients
- 24 oz. bag of tater to crowns or mini hash browns
- 1 teaspoon olive oil
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 garlic cloves minced
- 2 c. Cabot Vermont Sharp Cheddar cheese shredded
- ½ lb. sausage cooked and crumbled
- ½ lb. Michigan asparagus
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425 degrees. Spray a pie pan with cooking spray.
- Line the bottom of the pan with tater tot crowns or mini hash browns. Then line the sides with the potatoes as well.
- Bake for 15 minutes then remove from oven.
- Using a spoon press the hot hash browns down so that they fuse together and form a crust on the bottom and sides of the pan. Set aside.
- Heat the oil in a sauté pan over medium heat. Whisk together the eggs and sprinkle with salt, pepper, and garlic. Pour into the pan and cook until they are just set. I gave them a turn or two to help them along. Remove from heat.
- Sprinkle the hash brown crust with 1 cup of the cheese.
- Carefully scoop the eggs out of the pan and lay on top of the cheese. Sprinkle the top of the eggs with the sausage and then with the other cup of cheese.
- Top the casserole with the asparagus.
- Place in the oven and bake for 15 minutes. Remove from oven and let sit for 5minutes then cut into pieces and enjoy.
Notes
This looks incredible!!
Pinning now to cook later!
xo, Shell
http://acourageousbeauty.com
LOVE LOVE LOVE the tater tot crust!
This sounds delicious!