Ingredients
Scale
- 1 pound sweet or spicy Italian turkey sausage or chicken sausage (either in bulk or in casings)
- 1 teaspoon extra virgin olive oil
- 1 red bell pepper (cut into a small dice)
- 1 small bunch green onions (finely chopped, about 3/4 cup), divided
- 5 ounces roughly chopped or torn baby spinach (about 5 cups)
- 10 large eggs
- ½ cup milk
- 1 to 2 teaspoons of your favorite hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces frozen diced hash browns (thawed, or 2 cups 1/2-inch diced white potatoes)
- 1 cup shredded sharp cheddar cheese (divided)
Instructions
- Preheat the oven to 375 degrees F. Generously coat a 9×13-inch baking dish with nonstick spray or butter.
- Heat a large, nonstick skillet over medium-high heat. Break the sausage up in the skillet into small pieces and brown it until fully cooked. Remove with a slotted spoon to a large mixing bowl.
- Drizzle in the olive oil. Add the bell pepper and three-fourths of the green onions. Stir and cook until the pepper is crisp-tender, about 8 minutes.
- Add the spinach a few handfuls at a time, stirring until wilted. This will take about 2 minutes. Add the vegetables to the mixing bowl with the sausage.
- To the mixing bowl, add the hash browns and 1/2 cup of cheese. Gently stir to combine.
- In a separate larger mixing bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until blended.
- Pour the egg mixture over the hash brown mixture and stir gently to combine. Carefully pour into the prepared baking dish. Spread into an even layer. Top with the remaining 1/2 cup of cheese.
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking until the eggs are set and the potatoes are tender (about 15 to 20 additional minutes). Let rest a few minutes. Sprinkle with the reserved green onions. Slice and serve.
Notes
- You can substitute the sausage with a vegetarian alternative.
- For extra spice, add more hot sauce or diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 260mg