Ingredients:

  • 32 oz frozen shredded hash browns, thawed and dried
  • 1 lb lean ground turkey sausage
  • 6 oz center-cut bacon, diced
  • 1 cup diced bell peppers
  • 1/2 cup diced white onion
  • 8 large eggs
  • 1 cup skim milk
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 cups shredded sharp cheddar cheese
  • 2 stalks green onions, thinly sliced
  • 1 cup fresh baby spinach, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium-high heat, brown the turkey sausage and diced bacon until the meat is cooked through and the bacon is crisp.
  3. Add the diced onions and bell peppers to the skillet, sautéing for 3–5 minutes until the onions are translucent. Drain any excess grease on a paper towel.
  4. Grease a 9x13 inch baking dish lightly. Spread the thawed shredded hash browns evenly across the bottom.
  5. Sprinkle the cooked meat and vegetable mixture over the potatoes, then stir in the chopped spinach and 1 cup of shredded cheddar cheese.
  6. In a large mixing bowl, vigorously whisk the eggs, skim milk, Greek yogurt, garlic powder, smoked paprika, black pepper, and salt until aerated.
  7. Pour the egg mixture evenly over the potato and meat layers.
  8. Top with the remaining 1 cup of shredded cheddar cheese.
  9. Bake for 45 minutes or until the center is set and the top is golden brown.
  10. Garnish with sliced green onions before serving.