Meal Prep Hashbrown Breakfast Bake
Directions
- 1Preheat oven to 350°F.
- 2In a large skillet over medium heat, cook the chicken breakfast sausage until browned and fully cooked. Drain any excess grease.
- 3In a large bowl, whisk together the eggs, egg whites, cottage cheese, salt, pepper, and smoked paprika.
- 4Lightly grease a 9×13 baking dish.
- 5Add the cooked sausage and shredded cheddar cheese to the egg mixture and stir to combine.
- 6Pour the mixture into the baking dish.
- 7Place the frozen hash brown patties evenly across the top of the casserole, making sure they do not overlap.
- 8Bake for 40–55 minutes, or until the eggs are fully set and the top is golden.
- 9Let the casserole cool for about 10 minutes before slicing into 8 portions.
Ingredients
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1 lb cooked chicken breakfast sausage
- 8 hash brown patties
- 1 cup low-fat cheddar cheese, shredded
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
Equipment
ovenlarge skilletlarge bowl9×13 baking dish
Tips
- High protein
- Picky Eater Approved
- Simple Ingredients
- Dump n Bake
- Ultimate Morning Time Saver
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