Ingredients:

  • 1 lb (450g) lean ground turkey sausage
  • 30 oz (850g) frozen shredded hash browns, thawed
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 8 large (400g) eggs
  • 1 cup (225g) low-fat cottage cheese, blended until smooth
  • 1/2 cup (120ml) skim milk
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (2g) smoked paprika
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 2 tbsp (8g) fresh chives, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the turkey sausage, breaking it apart with a spatula until fully browned and crumbly.
  2. Add the diced onion and red bell pepper to the skillet, sautéing for 5 minutes until the onions are translucent.
  3. Stir in the thawed hash browns and garlic powder, cooking for another 7–10 minutes until the potatoes develop golden-brown, crispy edges.
  4. Place the cottage cheese in a blender or use an immersion blender until completely smooth.
  5. In a large mixing bowl, whisk together the blended cottage cheese, eggs, milk, salt, pepper, and smoked paprika until the mixture is a uniform, pale yellow color.
  6. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  7. Spread the cooked sausage and hash brown mixture evenly across the bottom of the baking dish.
  8. Pour the egg custard over the top, ensuring it seeps into all the crevices.
  9. Sprinkle the shredded cheddar cheese evenly across the surface.
  10. Bake for 35–40 minutes, or until the center is set.
  11. Garnish with chopped fresh chives before serving.