Old Fashioned Breakfast Casserole

• servings: 12 servings

Ingredients

Avocado oil cooking spray

3 cups frozen (diced hash brown potatoes)

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon marjoram (or dried thyme)

1- pound bulk breakfast sausage

¾ cup small-diced red bell pepper

½ cup finely-diced yellow onion

4 cups packed baby spinach

12 large eggs

½ cup milk

1 ½ teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 cup shredded sharp cheddar cheese

Directions

Spray a 9x13 baking dish with avocado oil cooking spray.

Add the hash brown potatoes, garlic powder, smoked paprika and thyme and toss until well combined and spread into a single layer. Set aside.

Heat a large skillet over medium-high heat and spray lightly spray with avocado oil cooking spray. Add the sausage and cook, breaking up the meat into small pieces, until it is cooked through and no longer pink, about 7 minutes. Drain off excess fat and add in a single layer over the hash brown potatoes.

Reduce the heat in the skillet to medium and spray once more with avocado oil spray. Add the bell pepper, onion and a pinch of salt and pepper and saute until tender, about 4 minutes. Add the spinach and continue to cook, stirring, until wilted, about 3 more minutes. Transfer into a single layer over the sausage.

In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and shredded cheese until very well combined and frothy. Pour into the baking dish over the potatoes, sausage and veggies.

Cover the casserole with plastic wrap and store in the fridge for at least 30 minutes, but up to 24 hours.

When ready to bake, preheat the oven to 350℉. Bake until the eggs are set, 40 to 45 minutes.

Let rest for 5 minutes before slicing and serving.

Nutrition

• Calories: 272 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Cholesterol: 202 mg
• Sodium: 670 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 16 g