Hashbrown & Egg Breakfast Bake

Servings: 4, Prep Time: 15 min, Cook Time: 35 min

Ingredients

• 10 large [500 g] Egg

• 0.5 onion [55 g] Yellow Onions

• 3 link (2.3 oz) [204 g] Organic Chicken Sausage (Whole30 approved)

• 1 large [369 g] Russet Potatoes

• 1 tsp [4.8 g] Olive Oil

• 1 tsp [6 g] Salt

• 1 tsp [2.1 g] Black Pepper

• 1 tsp [1.8 g] Red Pepper Flakes

Directions

1. Preheat the oven to 350°F (176°C).

2. Spray a 6x2 baking dish with non-stick cooking spray.

3. Dice the chicken sausage links into quarter-inch pieces.

4. Sautee chicken sausage in olive oil on medium heat until browned. Set aside.

5. Dice yellow onion. Set aside.

6. Line a medium bowl with paper towels or a clean kitchen towel. Set aside.

7. Grate russet potato into hashbrowns and add to the paper towel-lined bowl. Cover the potatoes with another paper towel or a clean kitchen towel.

8. Carefully squeeze the potatoes inside the towels to ring out as much water as possible.

9. Add the potatoes (bottom layer) and chicken sausage to the prepared baking dish.

10. Whisk the eggs, salt, black pepper, crushed red pepper, and onions until combined.

11. Add the egg mixture to the prepared baking dish. Lightly shake the dish to ensure the egg gets into all the nooks and crevices.

12. Bake for 25-35 minutes until eggs are fully cooked.

Nutrition Info

Calories: 335, Fat: 16g, Carbs: 20g, Protein: 28g, Fiber: 2g