Healthy Breakfast Casserole

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  Turkey Breakfast Sausage(454g)
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  Olive oil(5g)

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

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  Bell Pepper
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  Green Onion (Scallion)(180g)
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  Spinach(142g)
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  Egg, Whole, Large
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  2% Milk(120g)
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  Hot Sauce, Frank'S RedHot(10g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Hashbrowns, Frozen, Uncooked(454g)
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  Cheddar Cheese(240g)

Instructions

1. 1Heat a large nonstick skillet over medium-high heat. Break the turkey breakfast sausage into small pieces and cook for 8–10 minutes, stirring occasionally, until no longer pink and fully cooked through. Transfer to a large mixing bowl with a slotted spoon.
2. 2Drizzle olive oil into the same skillet over medium-high heat. Add the bell pepper and three-fourths of the green onions, then cook for 8 minutes, stirring occasionally, until the pepper is crisp-tender.
3. 3Add the fresh spinach a few handfuls at a time, stirring constantly, until wilted—about 2 minutes total. The spinach will reduce significantly in volume. Transfer all vegetables to the bowl with the sausage.
4. 4Add the frozen hashbrowns and half of the shredded cheddar to the bowl, then gently fold together until combined.
5. 5In a separate large mixing bowl, whisk together the eggs, 2% reduced fat milk, Frank's RedHot Sauce, salt, and pepper until blended and smooth.
6. 6Pour the egg mixture over the hashbrown mixture and gently stir to combine. Transfer the entire mixture to an oven-safe 9×13-inch baking dish coated with nonstick spray. Spread into an even layer with a spoon and top evenly with the remaining shredded cheddar.
7. 7Cover tightly with aluminum foil and bake at 375°F for 30 minutes. Remove foil and continue baking for 15–20 minutes until the eggs are set and a fork easily pierces the hashbrowns, indicating they are tender.
8. 8Let rest for 3–5 minutes, then divide evenly into 8 airtight containers while hot. Sprinkle reserved green onions on top before sealing. Refrigerate up to 5 days or freeze up to 3 months.