Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1 lb lean turkey or pork bulk sausage
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cups sharp white cheddar cheese, freshly shredded
  • 10 large eggs
  • 1.5 cups 2% milk
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 cups fresh baby spinach, chopped

Instructions:

  1. In a large skillet over medium high heat, brown the 1 lb sausage while breaking it into small crumbles. Wait for the sizzle before adding the meat. Once the pink is mostly gone, toss in the diced yellow onion and red bell pepper. Sauté for about 8 minutes until the onions are translucent and the pepper smells sweet and slightly charred.
  2. Grease your 9x13 pan generously with butter or non stick spray. Take your 30 oz thawed hash browns and pat them dry with a towel — press down hard! Spread them into an even layer at the bottom of the dish.
  3. Top this with the cooked sausage and pepper mixture, then sprinkle over the chopped baby spinach and 2 cups of shredded white cheddar.
  4. In a large bowl, whisk together the 10 large eggs, 1.5 cups of 2% milk, and 1/2 cup of Greek yogurt. Add 1 tsp dry mustard, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Smell the spices as they hit the liquid — the mustard should give off a sharp, vinegar like aroma. Pour this mixture slowly over the layers in the pan.
  5. If you are making this as an overnight breakfast casserole, cover it tightly with foil and pop it in the fridge. This allows the potatoes to soak up some of the custard, resulting in a more cohesive, bread pudding-like texture. If baking immediately, let it sit for just 10 minutes on the counter to settle.
  6. Preheat your oven to 180°C (350°F). Bake uncovered for 45 minutes until the center is set and the edges are golden brown and bubbling. You can test the doneness by inserting a knife into the center; if it comes out clean and the eggs don't look jiggly, it's ready. Let it rest for 10 minutes before slicing to let the proteins firm up.