Ingredients:

  • 1 lb ground turkey sausage
  • 1 lb frozen diced hashbrowns
  • 2 cups fresh baby spinach
  • 1 tbsp olive oil
  • 8 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add the ground turkey sausage to the skillet, breaking it apart with a spatula, and cook until it reaches a mahogany-colored sear and is cooked through. Remove sausage from the pan and set aside.
  3. In the same pan, add the frozen hashbrowns. Sauté without stirring frequently until the edges are golden brown and crispy.
  4. Add the baby spinach to the pan during the last 60 seconds of cooking, stirring just until wilted.
  5. In a mixing bowl, whisk together the eggs, almond milk, salt, black pepper, and garlic powder.
  6. Lower the skillet heat to medium-low. Pour the egg mixture over the potatoes and spinach, then gently fold the cooked sausage back into the pan.
  7. Cook, stirring occasionally, until the eggs are just set but still appear slightly moist.
  8. Allow components to flash-cool to room temperature. Layer into four freezer-safe glass containers by placing potatoes and sausage at the bottom, eggs on top, and finishing with a layer of shredded sharp cheddar cheese.