- 1 pound breakfast sausage
- 16 oz shredded hash browns I used frozen ones and thawed
- 8 eggs
- 1/2 cup water neutral tasting, unsweetened dairy-free milk can be used like rice or almond
- 1 onion diced
- 2 red bell peppers diced
- 1 tablespoon olive oil if needed
- salt and pepper to taste
Prepare the casserole
Preheat your oven to 350°F.
Spray or grease a 9 x 13 inch baking dish. Layer your hash browns, sausages, and cooked vegetables.
In a large bowl, scramble your eggs with your water or dairy-free milk. Season with salt and pepper and pour evenly into the pan over the sausage and vegetables.
Bake for about 30 minutes, or until center is cooked through. Serve warm, or let cool completely and refrigerate to reheat later.
Calories: 297kcal | Carbohydrates: 13g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 205mg | Sodium: 438mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg