Ingredients:

  • 30 oz frozen shredded hash brown potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lb lean ground turkey sausage
  • 4 strips thick cut bacon, chopped
  • 1 large red bell pepper, finely diced
  • 1 small yellow onion, minced
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 large pasture raised eggs
  • 1/2 cup plain non fat Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, toss the frozen hash browns with olive oil, smoked paprika, and garlic powder. Spread into an even layer and bake for 20 minutes until a crispy golden crust forms.
  2. While the potatoes crisp, heat a large skillet over medium high heat. Add the chopped bacon and cook until the fat renders and the bits are crispy. Remove bacon with a slotted spoon, but leave that liquid gold in the pan! Add the turkey sausage, onion, and red pepper. Sauté for 8 minutes until the sausage is browned and the onions are translucent.
  3. In a large mixing bowl, whisk together the 8 eggs, 1/2 cup Greek yogurt, and 1/2 cup almond milk. Add your salt, black pepper, and cayenne. Whisk vigorously for about 2 minutes until the mixture is completely smooth and slightly frothy. This aeration is what makes the final result so light.
  4. Remove the hash browns from the oven and lower the heat to 375°F. Layer the sausage and pepper mixture over the potatoes. Sprinkle 1.5 cups of the cheddar cheese and the reserved bacon bits on top. Pour the egg custard slowly over everything, ensuring it seeps into all the nooks and crannies.
  5. Top with the remaining 1/2 cup of cheese. Slide it back into the oven and bake for 25 minutes until the center is set and no longer jiggles when shaken. If you want an extra shatter crust, turn on the broiler for the last 2 minutes, watching it like a hawk so it doesn't burn.