Ingredients:

  • 0.5 lb lean ground sausage
  • 1 cup shredded frozen hash browns, thawed and squeezed dry
  • 1 tbsp olive oil
  • 10 large eggs
  • 0.25 cup whole milk
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup fresh baby spinach, chopped
  • 0.5 cup red bell pepper, finely diced
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 180°C. Grease a 12-cup non-stick muffin tin or line with silicone liners.
  2. In a skillet over medium-high heat, add olive oil and brown the ground sausage for 6 minutes until it's crumbly and no longer pink.
  3. In a large mixing bowl, combine the 10 eggs, milk, garlic powder, onion powder, sea salt, and black pepper. Whisk vigorously for 1 minute until the mixture is pale yellow and frothy.
  4. Distribute the dry hash browns, cooked sausage, fresh baby spinach, and red bell pepper evenly across the 12 cups. Pour the egg mixture over the top, filling each about 3/4 full.
  5. Sprinkle the sharp cheddar cheese on top. Bake for 20 minutes until the centers are set and the cheese is golden and bubbling.