Description
Loaded Hashbrown Casserole is a hearty breakfast dish packed with flavor and perfect for brunch or meal prep. With turkey sausage, vegetables, and cheesy layers, this creamy casserole is comforting and satisfying. Easy to customize and make ahead, it’s ideal for feeding a crowd.
Ingredients
Scale
- 12 turkey sausage links, diced
- 1 small white onion, diced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 5 eggs
- 1 1/4 cup egg whites
- 1 cup cottage cheese
- 1/2 cup skim milk
- 1 lb frozen diced hash brown potatoes (1/2 bag)
- 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tbsp green goddess seasoning
- Salt and pepper, to taste
- 3/4 cup pepper jack cheese, shredded
- 1 tbsp green onions, diced (for garnish)
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F.
- Dice the onion, bell peppers, and turkey sausage into small pieces.
- In a blender, combine eggs, egg whites, cottage cheese, skim milk, and green goddess seasoning. Blend until smooth.
- Heat a skillet over medium heat and spray with non-stick cooking spray. Sauté the onion, sausage, and bell peppers for 5-7 minutes until soft.
- Spray a 9×13-inch baking dish with non-stick spray. Spread the frozen hash browns evenly in the dish, drizzle with olive oil, and season with paprika and onion powder. Toss to coat.
- Layer the sautéed sausage and vegetable mixture over the hash browns.
- Pour the egg mixture evenly over the top and gently stir to combine.
- Sprinkle the shredded pepper jack cheese evenly over the casserole.
- Bake for 40-45 minutes until the eggs are fully cooked and the cheese is golden brown.
- Garnish with green onions and serve warm.
- Category: Breakfast