Sausage, Onion & Hashbrown Egg Bake
Whether you need a quick breakfast before work, a high-protein post-workout meal, or something filling to keep you satisfied for hours, this recipe checks every box.
Servings: 1
Equipment
- Oven
- Sheet tray only if meal prepping more than one
- Oven safe containers
Ingredients
- 3/4 cup Shredded hashbrowns I used McCains brand
- 1 Whole egg
- 1/2 cup Egg whites
- 2 oz Jennie-O seasoned turkey sausage Cooked
- 1/2 cup Whipped cottage cheese I used ALDI 2% Friendly Farms brand
- 2 TBSP Scallions thinly sliced
- 2 TBSP Caramelized onions
- Trader Joe's Green Goddess seasoning or seasoning of choice
- Onion powder
- Garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F.
- Lightly spray your oven-safe meal prep container with cooking spray.
- Add the shredded hashbrowns evenly to the bottom of the container.
- Optional: Bake the hashbrowns for a few minutes first if you’d like them slightly crispier before adding the remaining ingredients.
- In a separate bowl or in the same container add remaining ingredients
- Pour evenly over the hashbrowns if mixing separately.
- Bake for approximately 20–25 minutes, or until the center is fully set and no longer jiggly.
- Allow to cool slightly and enjoy immediately, or refrigerate for meal prep throughout the week.