Healthy Breakfast Casserole

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  1 lbs Sausage, Turkey, Italian
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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Bell Pepper(119g)
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  0.8 cup Green Onion (Scallion)
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  5 oz Spinach
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  10 Egg, Whole, Large(440g)
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  0.5 cup 2% Milk
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  1 tsp Hot Sauce, Frank'S RedHot
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  16 oz Hashbrowns, Frozen, Uncooked
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  1 cup Cheddar Cheese

Instructions

1. 1Preheat your oven to 375°F. If your sausage is in casings, remove it. Heat 1 teaspoon extra virgin olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Add the Italian turkey sausage and cook, breaking it into crumbles, for 5–7 minutes until browned and cooked through. Transfer to a plate and set aside.
2. 2In the same skillet over medium heat, add the diced red bell pepper and about two-thirds of the chopped green onions. Cook for 3–4 minutes until the pepper softens slightly.
3. 3Add the baby spinach in batches, stirring until fully wilted, about 2–3 minutes. Remove the skillet from heat and stir the cooked sausage back in.
4. 4In a large bowl, whisk together the 10 eggs, 1/2 cup milk, hot sauce, kosher salt, and ground black pepper until smooth.
5. 5Spread the thawed hash browns in an even layer in a greased 9x13-inch baking dish. Scatter the sausage and vegetable mixture over the top. Sprinkle 3/4 cup of the shredded cheddar over the filling.
6. 6Pour the egg mixture evenly over everything, pressing down lightly so the eggs settle around the filling. Top with the remaining 1/4 cup cheddar and the reserved green onions.
7. 7Bake at 375°F for 35–40 minutes until the center is set (a knife inserted in the middle should come out clean) and the top is golden.
8. 8Let the casserole rest for 5 minutes, then cut into 6 equal portions and divide into 6 meal-prep containers. Refrigerate for up to 5 days.