Loaded Brunch Bake

Yield: 9

Author: Leah K. Egwuatu

Prep time: 15 MCook time: 50 MTotal time: 65 M

a complete meal in one serving! this brunch bake is packed full of veggies and protein; it's the best way to start your morning🍳

Ingredients:

2 small russet potatoes*, shredded
10 whole eggs
1 lb lean turkey sausage, browned and drained
1.5 cups mushrooms, sliced
1 tbsp olive oil
8 slices bacon**, cooked and diced (optional)
1 small yellow onion, diced
2 cloves garlic, minced
1 large red bell pepper, diced
2 large handfuls fresh baby spinach
1 cup sharp lactose-free cheddar cheese
sea salt & cracked black pepper to taste
1/2 cup unsweetened coconut milk
1 tsp garlic powder
1 tsp onion powder

Instructions:

preheat oven to 425 degrees and coat a large casserole pan (i use a 9 x 13) with no-stick cooking spray.
season potatoes with sea salt, pepper, and add 1/2 tbsp olive oil. mix and distribute potatoes evenly into the bottom of your coated pan.
bake potatoes for 25 minutes then remove from oven.
*if desired, cook bacon in microwave until just crispy and chop into pieces and set aside.
while the potatoes bake, add remaining 1/2 tbsp olive oil to a large pan over medium high heat. add turkey sausage and brown/season/crumble until cooked through (about 7-10 min). reserve the pan drippings to cook your veggies in.
chop all veggies now if you haven’t already (peppers, mushrooms, onion, garlic).
add garlic and onion to pan drippings and sauté for 2-3 minutes until fragrant. add peppers & mushrooms and season everything with garlic powder, onion powder, salt, and pepper to taste. cook until tender, about 5 minutes. add spinach and shut off the heat; stir as it wilts.
crack your eggs in a large separate large bowl; add coconut milk, 1/2 cup of cheese, salt, pepper, and whisk together well.
add cooled, sautéed veggies to your egg mixture along with the turkey (and bacon if desired) and stir to combine.
pour egg/veggie/meat mixture over your potatoes and shake pan until mixture is evenly distributed.
sprinkle remaining cheddar cheese on top.
bake 20-25 minutes on 400 degrees (or until it sets).
let stand 10 minutes before cutting.
top with freshly chopped green onions!

Notes:

**bacon is optional! there will still be plenty of meaty, flavorful texture provided from the seasoned ground turkey. *you could absolutely add the potatoes in with the rest of the mixtures (egg, meat, veggies) and cook it all together. just sprinkle remaining cheese on top and bake everything covered for 30 minutes. uncover, then bake for an extra 10-15 minutes. test the potatoes to ensure they are cooked through. this breakfast bake can be prepared the night before baking. it freezes well for 3 months (i would cut it up into portions before freezing) but will stay in the fridge (in an airtight container) for up to 4-5 days.