Hashbrown Egg Casserole

Need a quick and easy make-ahead breakfast option for the week? This casserole will be your new best friend! It's loaded with veggies and protein and is easy to throw together on a Sunday evening, then store in the fridge for the rest of the week! Going to a brunch or potluck? This recipe is also great because it feeds a crowd!

Servings: 12

Ingredients:

• 20 oz shredded hash browns, thawed 
• 1 lb turkey breakfast sausage 
• 1 medium onion, diced 
• 1 red bell pepper, diced 
• 2 cups baby spinach, chopped
• 12 eggs 
• 1 ¼ cup skim milk 
• 1 tsp salt
• ½ tsp Italian seasoning
• ¼ tsp ground black pepper 
• ½ cup shredded cheddar cheese 

Directions

1. Preheat oven to 350 degrees F
2. Spray a 9x13 in baking pan with non-stick cooking spray
3. Brown and crumble sausage into small pieces in a non-stick pan. Add diced onion and peppers and cook until slightly softened. Stir in spinach, Let cool. 
4. In a large bowl, combine eggs, milk, seasonings. Whisk to combine. Add sausage mixture and hash browns, stir to combine. 
5. Pour egg mix into prepared baking dish. Sprinkle top with cheddar cheese. 
6. Bake for 1hr – 1 hr and 10 minutes or until eggs are completely set and casserole is golden brown. 
7. Cut into 12 equal squares and serve.