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hasbrownsausagebreakfastcasserole

Whole 30 Hashbrown Sausage Breakfast Casserole

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Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 1 lb ground breakfast sausage
  • 2 tbsp avocado oil
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, diced
  • 2 cups chopped fresh spinach
  • 10 oz frozen hasbrowns (I use Simply Potatoes)
  • 10 eggs
  • 3/4 cup non-dairy milk (I use almond milk)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp Italian Seasoning
  • 1/2 tsp pepper
  • 3 green onions, sliced

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 baking casserole dish.
  • Heat a medium skillet over medium high-heat. Add your breakfast sausage, breaking it up into small pieces while cooking. Once browned and no longer pink remove and set aside.
  • Add oil to same skillet. Add onion and bell pepper and cook over medium heat until vegetables are soft (about 4-5 minutes).
  • Add spinach and cook for another 1-2 minutes and remove from heat.
  • In a large mixing bowl add cooked sausage, hashbrowns, and sauteed vegetable mixture.
  • In a separate mixing bowl add eggs, milk, onion powder, garlic powder, Italian Seasoning, salt and pepper, and mix well. Add egg mixture to sausage and vegetable mixture.
  • Pour into casserole dish and bake for 45-55 minutes or until eggs are set. Top with fresh sliced green onions and a sprinkle of red pepper flakes and serve. Enjoy!
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