Ingredients
Scale
For the Hashbrown Base:
- 5 cups frozen hashbrowns
- 1 tablespoon olive oil or butter
- 1 cup diced onion
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 4 ounces baby spinach
- Optional vegetables: canned green chiles, sliced mushrooms, halved cherry tomatoes, or diced zucchini
For the Protein:
- 10 oz ground turkey breakfast sausage, cooked (raw weight) OR 10 cooked breakfast sausage links, diced
For the Egg Mixture:
- 2 ½ cups liquid egg whites
- 3 large eggs
- 1 ½ tablespoons almond flour (or coconut flour, or all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheese:
- 1 ¼ cups low-fat cottage cheese
- 1 cup shredded low-fat mozzarella cheese
- ¼ cup shredded Parmesan cheese (optional, or use extra mozzarella)
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Heat olive oil or butter in a large skillet over medium heat, then add the frozen hashbrowns and cook for 8-10 minutes, stirring occasionally, until they start to turn golden and crispy.
- Add the diced onion and bell pepper to the skillet and cook for 4-5 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
- Season the hashbrown mixture with Italian seasoning, ½ teaspoon salt, and black pepper, then add the baby spinach and any optional vegetables, stirring until the spinach wilts down completely.
- Transfer the hashbrown mixture to your prepared baking dish and spread it evenly across the bottom, then layer the cooked turkey sausage on top.
- Whisk together the egg whites, whole eggs, almond flour, baking powder, and ¼ teaspoon salt in a large bowl until smooth and well combined.
- Stir the cottage cheese into the egg mixture, then pour this mixture evenly over the hashbrown and sausage layers in the baking dish.
- Sprinkle the mozzarella and Parmesan cheese across the top, covering the entire surface.
- Bake for 35-40 minutes until the eggs are set in the center and the top is golden brown, a knife inserted in the middle should come out clean.
- Let the casserole cool for 5-10 minutes before slicing into portions, which makes it easier to cut clean squares.
Notes
- Make-ahead option: Prepare everything through step 7 the night before, cover, and refrigerate. Add the cheese and bake in the morning.
- Scaling: This recipe fills a 9×13-inch pan and serves 8-10 people. Halve everything for a smaller 8×8-inch dish.
- Flour substitute: The small amount of flour helps bind the eggs and creates a fluffier texture, but you can skip it if needed.
- Crispy hashbrowns: For extra crispy results, cook the hashbrowns a bit longer in step 2 before adding the other vegetables.
- Equipment: A large skillet (12-inch) works best for cooking all the vegetables at once without overcrowding.
- Protein swaps: Canadian bacon, regular pork sausage, chicken sausage, or plant-based sausage all work well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 210 mg