Sausage Egg Bake
Ingredients
The base
-
1
20-ounce bag
frozen shredded hash browns
-
4
tablespoons
butter (or avocado oil for dairy-free and/or Whole30)
The filling
-
1
pound
ground turkey or pork breakfast sausage
-
1
medium
red bell pepper, diced
-
1
medium
green bell pepper, diced
-
5
stalks
green onion, sliced
The egg mixture
-
10
large
eggs, whisked
-
1 ½
cups
shredded cheddar or Monterey jack cheese
-
½
cup
milk of choice
-
½
cup
plain Greek yogurt
-
½
teaspoon
fine salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking dish with non-stick spray.
- Add the hash browns to the dish, pour melted butter over them, toss to coat, and bake for 35-40 minutes until crisp.
- In a skillet, brown the sausage, then add the diced peppers and onions, cooking until the sausage is fully cooked.
- In a bowl, whisk together the eggs, cheese, milk, yogurt, salt, and pepper.
- Once the hash browns are done, layer the sausage mixture on top, followed by the egg mixture.
- Bake for 35-45 minutes until the center is set, covering with foil if the edges brown too quickly.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
12 servings
Calories
231
Total fat
14g
Total carbohydrates
8g
Total protein
18g
Sodium
530mg
Cholesterol
196mg
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