YOUR SOLIN GENERATED RECIPE
Cheesy Hash Brown Breakfast Casserole
Oven-baked shredded potatoes and lean turkey sausage layered with a velvety egg and Greek yogurt base for a golden, protein-packed start to your day.
INGREDIENTS
1 large egg
0.75 cup egg whites
2 oz ground turkey sausage
0.5 cup hash brown potatoes
0.25 oz cheddar cheese
0.25 cup plain non-fat Greek yogurt
0.5 cup bell pepper
0.25 cup onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a small amount of oil.
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced onion and bell pepper until they become tender.
Add the ground turkey sausage to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.
In a medium mixing bowl, whisk together the egg, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and combined.
Spread the shredded hash brown potatoes evenly across the bottom of the prepared baking dish.
Distribute the cooked turkey sausage and sautéed vegetables in an even layer over the potatoes.
Pour the egg and yogurt mixture over the ingredients in the dish, then sprinkle the top with the shredded cheddar cheese.
Bake for 25 to 30 minutes or until the eggs are completely set in the center and the cheese has melted into a golden crust.