Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and squeezed dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 lb lean turkey sausage
  • 1 red bell pepper, finely diced
  • 1 yellow onion, minced
  • 2 cups sharp cheddar cheese, shredded and divided
  • 10 large eggs
  • 0.5 cup plain non-fat Greek yogurt
  • 0.5 cup skim milk
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • Fresh chives for garnish

Instructions:

  1. Preheat oven to 400°F. Thoroughly squeeze thawed hashbrowns in a kitchen towel to remove moisture. Toss with olive oil, smoked paprika, and sea salt. Press firmly into the bottom and sides of a greased 9x13 inch dish. Bake for 20 minutes until edges are golden.
  2. While the base bakes, brown the turkey sausage in a skillet over medium-high heat. Add the diced red bell pepper and minced onion, sautéing until vegetables are softened and all moisture has evaporated.
  3. In a large bowl, whisk together the eggs, Greek yogurt, skim milk, garlic powder, and black pepper until smooth and velvety.
  4. Reduce oven temperature to 350°F. Layer the cooked sausage and vegetable mixture over the par-baked hashbrown crust. Sprinkle with 1.5 cups of the shredded cheddar cheese.
  5. Pour the egg custard mixture over the fillings. Top with the remaining 0.5 cup of cheese. Bake for an additional 25 minutes until the center is set and the top is golden brown.
  6. Garnish with fresh chives before slicing into 10 generous portions.