YOUR SOLIN GENERATED RECIPE
Savage and Egg Hash Brown Bake
Sautéed turkey sausage and crispy hash browns baked with fluffy eggs and vibrant bell peppers for a savory, protein-packed morning meal.
INGREDIENTS
4 oz Ground turkey sausage
0.75 cup Frozen shredded hash browns
2 large Eggs
0.25 cup Egg whites
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Fresh spinach
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.13 tsp Red pepper flakes
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.
Heat the extra virgin olive oil in a skillet over medium heat and add the ground turkey sausage, breaking it apart with a spatula.
Add the diced yellow onion and red bell pepper to the skillet, sautéing until the sausage is browned and the vegetables are tender.
Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.
Spread the frozen shredded hash browns in an even layer at the bottom of the prepared baking dish.
Layer the sausage and vegetable mixture over the hash browns.
In a medium bowl, whisk together the large eggs, egg whites, sea salt, black pepper, garlic powder, and red pepper flakes until well combined.
Pour the egg mixture evenly over the hash browns and sausage in the baking dish.
Bake for 25 to 30 minutes, or until the eggs are completely set in the center and the edges are lightly golden.
Allow the bake to cool for 5 minutes before slicing into portions for immediate serving or meal prep storage.