Ingredients

The following ingredients have 12 Servings
  • 12 oz lean Italian turkey sausage (casings removed)
  • 1/2 medium onion (chopped (1/2 cup))
  • 1 medium red bell pepper (chopped (1 cup))
  • 2 cloves garlic (finely chopped)
  • 1 box frozen chopped spinach or kale, thawed and drained well (9-10 oz )
  • 4 cups shredded hash brown potatoes ((can use frozen or refrigerated or make your own (thaw if using frozen))
  • 12 eggs
  • 3/4 cup almond milk (any milk will work)
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • foil

Instruction

  • If baking right away, heat oven to 350 degrees F.
  • Spray a 13x9-inch (3-quart) glass baking dish with a natural cooking spray.
  • In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale.
  • In baking dish, mix cooked sausage mixture and shredded potatoes.
  • In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
  • If you wish to bake right way or whenever you're ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.