Light Sausage Spinach Egg Casserole

• Meat

  • 12 oz Italian turkey sausage, lean

• Produce

  • 1 tsp Basil, dried leaves
  • 2 cloves Garlic
  • 4 cups Hash brown potatoes
  • 1/2 Onion, chopped (1/2 cup, medium
  • 1 Red bell pepper, chopped (1 cup, medium
  • 1 bag Spinach or kale, frozen

• Refrigerated

  • 3/4 cup Almond milk
  • 12 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Other

  • foil

Found on kimscravings.com

Description

Ingredients

• 12 oz lean Italian turkey sausage, casings removed
• ½ medium onion, chopped (1/2 cup)
• 1 medium red bell pepper, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 bag/box (9-10 oz) frozen chopped spinach or kale, thawed and drained well
• 4 cups shredded hash brown potatoes, (can use frozen or refrigerated or make your own (thaw if using frozen)
• 12 eggs
• ¾ cup almond milk (any milk will work)
• 1 teaspoon dried basil leaves
• ½ teaspoon salt
• ½ teaspoon pepper
• foil

Directions

• If baking immediately, heat oven to 350 degrees F.
• Spray a 13x9-inch (3-quart) glass baking dish with a natural cooking spray.
• In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach or kale and remove from heat.
• While sausage mixture is cooking, in a medium bowl, whisk eggs, milk, basil, salt and pepper until blended.
• In baking dish, mix cooked sausage mixture and shredded potatoes. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
• If you wish to bake right way or whenever youre ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Cut into 12 square pieces and enjoy!

Nutrition