High Protein Sausage Egg Bake (High-Protein Breakfast Casserole)

Ingredients

• Non-stick cooking spray
• 1 (20-ounce) bag frozen shredded hash browns
• 4 tablespoons butter, melted (or avocado oil for dairy-free)
• 1 lb ground breakfast sausage
• 1 medium red bell pepper, diced (about 3/4 cup)
• 1 medium green bell pepper, diced (about 3/4 cup)
• 5 green onions, 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)
• ½ cup unsweetened almond milk (or non-dairy milk of choice)
• ½ cup plain Greek yogurt or sour cream (omit for dairy-free)
• ½ teaspoon fine salt
• ¼ teaspoon black pepper

Instructions

1. 1Preheat the oven to 400℉. Spray a 9×13 or large casserole dish of similar size with non-stick cooking spray.
2. 2Add the hash browns to the prepared baking dish. Pour the melted butter over the hash browns and toss to coat. Spread the hash browns out and place in the oven. Bake for 35-40 minutes or until the hash browns start to crisp and the edges turn golden brown.
3. 3Meanwhile, on medium-high heat, brown the ground sausage in a large skillet. When the sausage is partially cooked through, add the peppers and onions to the skillet and continue to cook until the sausage is no longer pink. Drain excess liquid if necessary. Set aside.
4. 4In a large bowl, whisk together the eggs, cheese, milk, yogurt, salt, and pepper.
5. 5When the hash browns are done, remove them from the oven and top evenly with the sausage, peppers, and onions.
6. 6Pour the egg mixture over the contents in the baking dish.
7. 7Bake for 35-45 minutes or until the center is cooked through. Cover with foil if the edges start to get too brown. Start checking for doneness at the 30-minute mark.
8. 8Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.