Ingredients:

  • 1 lb lean turkey sausage
  • 6 slices thick-cut bacon, diced
  • 24 oz frozen shredded hash browns, thawed and squeezed dry
  • 12 large pasture-raised eggs
  • 1 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium onion, finely diced
  • 1 large red bell pepper, diced
  • 2 cups fresh baby spinach, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and position your rack in the center.
  2. In a large skillet over medium high heat, cook the diced bacon for 6 to 8 minutes until the fat renders and the edges turn brown and crispy. Remove the bacon with a slotted spoon, leaving about a tablespoon of fat in the pan.
  3. Add the turkey sausage to the same skillet. Break it apart with a wooden spoon and cook for 5 to 7 minutes until no pink remains and you see golden brown bits forming. This is called deglazing the flavor from the bacon. Toss in the diced onion and red bell pepper, sautéing for another 4 minutes until the onions are translucent and soft. Stir in the chopped spinach at the very last second just until it wilts.
  4. While the meat cools slightly, take your thawed hash browns and wrap them in that clean kitchen towel. Squeeze with all your might over the sink. You’ll be shocked at how much water comes out — usually at least half a cup. Note: This prevents the 'potato soup' disaster I mentioned earlier.
  5. Grease your baking dish generously with butter or non stick spray. Spread the squeezed hash browns across the bottom in an even layer. Sprinkle the cooked meat and vegetable mixture over the potatoes, then top with 1.5 cups of the shredded cheddar.
  6. In your large bowl, whisk the 12 eggs with the milk, Greek yogurt, smoked paprika, salt, and pepper. Whisk for at least 2 minutes until the mixture is pale yellow and no streaks of yogurt remain. Pour this carefully over the meat and potato layers.
  7. Sprinkle the remaining half cup of cheese over the top. Slide the dish into the oven and bake for 40 to 45 minutes until the center is set and the top has a slight jiggle. Let it rest for 10 minutes before slicing. Trust me on this — the carryover heat finishes the cooking process and makes slicing much cleaner.