Sausage Hashbrown egg bake

Ingredients

• 1 lb pork breakfast sausage
• 3/4 cup red pepper diced
• 3/4 cup onion diced
• 10 oz (2 cups) frozen hashbrowns
• 1-2 cups spinach finely chopped
• 10 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup whole milk or unsweetened coconut milk
• 1 cup shredded sharp cheddar or dairy-free cheese, plus more for topping

Steps

1. Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.

2. Heat a skillet over medium-high heat. Add the sausage, onion and red pepper. Break up sausage into small pieces and cook until the vegetables have softened and the sausage is no longer pink. Drain any excess grease.

3. Add the spinach and cook for another 1-2 minutes. Remove from the heat and let cool slightly.

4. In a large bowl combine the remaining ingredients. Add the sausage mixture and mix until totally combined. Pour into the prepared baking dish. Top with the remaining cheese. At this point you can either bake the casserole or refrigerate the casserole and bake the next day.

5. Bake for 25-30 minutes, uncovered until the eggs are set. Let cool slightly before serving. Enjoy!