Ingredients:

  • 1 lb ground turkey sausage
  • 20 oz frozen shredded hash browns
  • 1 cup diced red bell pepper
  • 2 cups fresh baby spinach, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 10 large eggs
  • 1 cup unsweetened almond milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Brown the ground turkey sausage in a large skillet over medium-high heat until mahogany-colored and fully cooked to an internal temperature of 165°F (74°C).
  2. Stir the 1 cup diced red bell pepper and 2 cups chopped baby spinach into the skillet with the sausage; sauté for 3–5 minutes until the spinach is wilted and the peppers are tender.
  3. Preheat the oven to 350°F (180°C).
  4. Spread the 20 oz frozen shredded hash browns evenly across the bottom of a 9x13 inch baking dish.
  5. Layer the cooked turkey sausage and vegetable mixture over the potatoes, then sprinkle the 2 cups shredded sharp cheddar cheese evenly across the top.
  6. In a large mixing bowl, whisk together the 10 large eggs, 1 cup unsweetened almond milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until well-combined.
  7. Pour the egg mixture slowly over the layers in the baking dish, ensuring it seeps to the bottom.
  8. Bake for 45–55 minutes, or until the center is set (internal temperature of 160°F/71°C) and the top is a deep golden brown.
  9. Remove from the oven and let the casserole rest for 5 minutes before slicing into 12 squares.