If you’re anything like me, mornings can get chaotic. Between juggling work, family, and trying to maintain a balanced lifestyle, there’s barely any time left to think about what to eat. That’s where this Sausage, Hashbrown, Egg Bake comes in—loaded with protein, super satisfying, and the perfect solution for meal prep.
This recipe makes eight slices, so whether you’re rushing to a meeting, heading to the gym, or just need something quick between errands, you’ll have a high-protein option at the ready. Let’s dive into this meal-prep-friendly breakfast that will save your mornings and fuel your day!
Ingredients:
- 8 pasture-raised eggs (I love Vital Farms!)
- 3 cups frozen hash browns (organic if possible)
- 1 cup cottage cheese (I use low-fat Nancy’s brand)
- 1 8 oz bag of raw cheddar or organic cheddar
- 1.5 lbs ground breakfast sausage (you can use 2 lbs if you want extra protein)
- 1 can diced green chilis
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 2 cups chopped organic spinach
- 1 tbsp avocado oil (or avocado oil spray to grease baking dish)
Directions:
- Preheat your oven to 400°F.
- Brown the sausage: In a large skillet over medium heat, cook the ground sausage for 5-7 minutes until fully browned. Set it aside.
- In the same skillet, cook the hash browns: Season with half of the salt, pepper, and paprika. Let them cook for 5-7 minutes, allowing them to get slightly browned.
- In a large bowl, whisk together eggs, cottage cheese, and remaining seasoning. Stir in the chopped spinach.
- Grease a 9×13 baking dish with avocado oil (I use a paper towel to spread it evenly).
- Layer your ingredients in the baking dish:
- First, the hash browns,
- Then, the browned sausage,
- Top with an even layer of green chilis,
- Sprinkle with cheese,
- Finally, pour the egg mixture over everything.
- Bake for 25 minutes or until a toothpick comes out clean when inserted into the center.
- Let cool and slice into 8 pieces.
Storing:
This egg bake is freezer-friendly! Layer the slices between parchment paper in a large glass Tupperware or freezer bag (don’t forget to remove as much air as possible). You can store it in the freezer for up to 3 months.
Reheating:
For busy mornings, pop a slice into the microwave for 2.5-3 minutes. Feel free to add your favorite hot sauce for an extra kick!
Macros (per slice):
- 463 calories
- 34g protein
- 27g carbs
- 3g fiber
- 25g fat
This egg bake is not just a lifesaver for busy mornings but also a delicious way to stay on track with your nutrition. With 34g of protein per slice, you’ll stay full and fueled for hours. Prep a batch over the weekend, and you’ll be set for the week (or longer if you freeze!).
Give it a try, and let me know how it fits into your busy routine!
