- Non-stick cooking spray
- 1 (20-ounce) bag frozen shredded hash browns (such as Alexia brand)
- 4 tablespoons butter, melted (or avocado oil for dairy-free and/or Whole30)
- 1 pound ground turkey or pork breakfast sausage (see notes for homemade sausage recipe)
- 1 medium red bell pepper, diced (about 3/4 cup)
- 1 medium green bell pepper, diced (about 3/4 cup)
- 5 green onion, ends trimmed and sliced thinly (about 1/2 cup)
- 10 large eggs, whisked
- 1 ½ cups shredded cheddar or monterey jack cheese (omit for dairy-free and Whole30)
- ½ cup milk of choice (non-dairy unsweetened milk for dairy-free and Whole30)
- ½ cup plain Greek yogurt (omit for Whole30)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Preheat the oven to 400℉. Spray a 9×13 or large casserole dish of similar size with non-stick cooking spray.
- Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash brown out and place in the oven. Bake for 35-40 minutes or until the hash browns start to crisp – the edges start to turn golden brown.
- Meanwhile, on medium high heat, brown the ground sausage in a large skillet. When sausage is partially cooked through, add the pepper and onions to the skillet and continue to cook until sausage is no longer pink. Drain liquid if it’s in excess. Set aside.
- Next, in a large bowl, whisk together eggs, cheese, milk of choice, yogurt, salt, and pepper.
- When the hash browns are done, remove from the oven and top evenly with the sausage, peppers, and onions.
- Pour the egg mixture over the contents in the baking dish.
- Bake for 35-45 minutes or until the center is cooked through. Cover with foil if the edges start to get too brown. Baking time will depend on type and size of dish used. Start checking the egg bake for doneness at the 30 minute mark.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months.
Homemade Sausage Recipe: Mix together 1 pound ground turkey or pork, 1 teaspoon garlic powder, ½ teaspoon dried fennel, 1 teaspoon Italian seasoning, a pinch of cayenne, 1/2 teaspoon fine salt and ¼ teaspoon black pepper.
Overnight instructions: follow the recipe through step 5. Allow the hash browns and sausage mixture to cool for at least 30 minutes so that the eggs don’t start to cook when added to the dish and set overnight. Once cooled, pour egg mixture over the hash browns and sausage mixture. Cover and refrigerate overnight. When ready to bake, remove the dish from the refrigerator, uncover, and continue on with step 7. You may need to add an additional 5 minutes. To ensure the dish is cool enough, you could also wait to pour the eggs into the dish until just before baking. Store the egg mixture, covered, in the fridge overnight. When ready to make the egg bake, simply pour the egg mixture over the hash browns and sausage and bake.
- Serving Size: 1/12 of recipe (with turkey sausage and 2% milk and yogurt
- Calories: 231
- Fat: 14 g
- (Sat Fat: 6 g)
- Sodium: 530 mg
- Carbohydrate: 8 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 18 g
- Cholesterol: 196 mg