Ingredients:

  • 30 oz frozen shredded hash browns, thawed and squeezed dry
  • 3 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 lb lean turkey sausage crumbles
  • 1 small red bell pepper, diced
  • 2 cups fresh baby spinach, chopped
  • 0.5 yellow onion, finely minced
  • 10 large eggs
  • 1 cup whole milk
  • 0.5 cup plain Greek yogurt
  • 1.5 cups sharp white cheddar, shredded
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F. Squeeze the 30 oz hash browns in a towel until no liquid remains.
  2. Toss potatoes with 3 tbsp melted butter and 1 tsp smoked paprika. Press firmly into a greased 9x13 dish.
  3. Bake the potato base for 20 minutes until the edges are crisp and golden.
  4. While the base bakes, sauté 1 lb turkey sausage with the minced onion and diced red pepper until the onion is translucent.
  5. Add the 2 cups chopped spinach to the pan for 1 minute until just wilted, then remove from heat.
  6. In a large bowl, whisk 10 eggs, 1 cup milk, 0.5 cup Greek yogurt, 0.5 tsp sea salt, and 0.25 tsp black pepper until completely smooth.
  7. Spread the sausage and veggie mix over the hot potato crust, then top with 1.5 cups shredded white cheddar.
  8. Pour the egg mixture over the top slowly. Reduce oven heat to 375°F.
  9. Bake for 35 minutes until the center is firm and the top is lightly bronzed.
  10. Let it sit for 10 minutes before slicing. This is crucial for clean squares!