Barb Moorehead Breakfast Casserole

Start your morning with a hearty, flavor-packed dish that brings everyone to the table—this Barb Moorehead Breakfast Casserole is the ultimate make-ahead comfort meal. Layered with savory Italian sausage, crispy hash browns, tender spinach, and sun-dried tomatoes, this baked casserole is rich, satisfying, and full of bold, balanced flavor. A touch of Benissimo’s Pepper & Garlic Seasoned Salt ties everything together with a savory kick that elevates every bite. Whether you’re hosting brunch, feeding a crowd, or prepping ahead for busy mornings, this easy, oven-baked breakfast delivers warmth, convenience, and delicious results every time.

Ingredients

• 1 pound bulk Italian sausage
• 4 cups frozen shredded hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
• 1 cup shredded part-skim mozzarella cheese
• 4 large eggs
• 3/4 cup 2% milk
• 1–2 teaspoons Benissimo Pepper & Garlic Seasoned Salt
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 350°F. In a large skillet, cook and crumble sausage over medium heat until no longer pink, about 6–8 minutes; drain.
2. In a bowl, mix hash browns and cheddar cheese.
3. Layer an 11x7-inch baking dish with half of each: hash brown mixture, sausage, spinach, and sun-dried tomatoes. Repeat the layers and sprinkle with mozzarella cheese.
4. In a separate bowl, whisk together eggs, milk, and Pepper & Garlic Seasoned Salt. Pour evenly over the casserole.
5. Bake, covered, for 35 minutes.
6. Sprinkle with Parmesan cheese, then bake uncovered for an additional 10–15 minutes, until bubbly and cheese is melted.
7. Let stand for 5–10 minutes before serving.

Make-Ahead Tip:
Refrigerate the unbaked casserole, covered, for several hours or overnight. When ready to cook, remove from the refrigerator while the oven preheats and bake as directed.