I’ve gotta say, there’s something about a breakfast that’s both hearty and easy to whip up that just feels right, doesn’t it? When I stumbled upon this protein-packed hash browns recipe, I knew I had hit the breakfast jackpot. Crispy, golden hash browns loaded with fluffy eggs and savory sausage? Count me in. And the best part? You can toss in whatever leftover veggies you’ve got chilling in your fridge. Want to know how to make it pop? Let’s get into the details.
Why You’ll Love This Recipe
When it comes to breakfast, who wouldn’t want a hearty dish packed with protein that’s as easy as pie—or should I say hash browns?
Seriously, these protein breakfast loaded hash browns are a game changer. Imagine waking up to a sizzling blend of crispy hash browns, scrambled eggs, and savory sausage, all baked to perfection.
It’s like having a brunch feast, minus all the fuss. I love how I can customize it with veggies, too. Toss in some spinach or bell peppers for an extra kick.
Plus, it’s great for meal prep—just slice them into squares for quick breakfasts during the week.
Trust me, once you try these loaded hash browns, you’ll be hooked. They check every box for a satisfying morning!
Equipment List
Getting the right tools can make all the difference in whipping up these protein-packed hash browns. You’ll need a 9×13 baking dish to fit all those lovely ingredients.
A large skillet comes in handy for cooking your sausage and sautéing those colorful veggies—because who doesn’t want a splash of color in their breakfast?
You’ll also want a mixing bowl for whisking those eggs and cottage cheese together. Don’t forget measuring cups; I once tried eyeballing ingredients, and let’s just say—never again. Having a reliable measuring spoon set can ensure you get accurate measurements every time.
A spatula is essential for layering, and a sturdy fork will help get that egg mixture into all the nooks and crannies.
Oh, and keep that avocado oil spray handy for greasing—trust me, things can get sticky!
Our Ingredients
When it comes to breakfast, I don’t mess around. I want something that not only fills me up but fuels my day. That’s where this Protein-Packed Hash Browns Recipe comes in.
Imagine this: crispy, golden hash browns layered with fluffy eggs, savory sausage, and a medley of colorful veggies, topped with creamy feta cheese. It’s a breakfast symphony, really. So, let’s gather our ingredients and get ready to create a morning masterpiece.
Here’s what you’ll need to whip up these delicious hash browns:
- 14 oz shredded frozen hashbrowns
- 12 eggs
- 1/2 cup cottage cheese
- 1 lb breakfast sausage
- 1 red bell pepper, chopped
- 1 cup spinach, chopped
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp black pepper
- Avocado oil spray
Now, before we plunge into cooking, let’s talk about these ingredients a bit more. If you’re not a fan of breakfast sausage, feel free to swap it out for turkey sausage or even a plant-based option—no judgment here.
And if spinach isn’t your thing, kale or Swiss chard work great too. Vegetables are like friends; you can always mix and match to suit your taste.
Oh, and don’t stress too much about exact measurements; cooking is all about having fun and playing with flavors. Just keep that olive oil ready for sautéing, and the cottage cheese will add an awesome creaminess to the eggs that you didn’t even know you needed.
It’s all about the little surprises in cooking, isn’t it? Now let’s get cracking—pun totally intended.
Step-by-Step Instructions
Making these Protein-Packed Hash Browns is a breeze, perfect for guaranteeing your breakfast is both hearty and wholesome. With crispy hash browns, fluffy eggs, and a medley of colorful veggies, it’s a guaranteed way to kickstart your day. Ready to plunge into the steps? Let’s get cooking!
1. Preheat the oven: Set your oven to 375°F. This will guarantee everything bakes evenly and turns out perfectly golden. While that’s heating up, grab a 9×13 baking dish and give it a good spray with avocado oil. No need for stickiness interfering with your breakfast success.
2. Cook the sausage: In a skillet, cook 1 lb of breakfast sausage over medium heat until browned and cooked through. Break it up as it cooks for that classic crumbly texture. Once done, scoop it out onto a plate and set it aside. You’ll want all that flavor but not that greasy mess in your hash browns.
3. Sauté the veggies: In the same pan (because we don’t need to wash an extra dish, do we?), heat 1 tbsp of olive oil and toss in 1 cup of diced yellow onion and 2 minced garlic cloves. Sauté until fragrant and the onions turn translucent, about 3–4 minutes.
Now, add in 1 chopped red bell pepper, 1 cup of chopped spinach, and the crumbled feta cheese. Give it a good stir and let it cook for another minute until the spinach is wilted and everything is well blended. Doesn’t that smell divine?
4. Whisk the eggs: Grab a large mixing bowl and whisk together 12 eggs, 1/2 cup cottage cheese, 1 tsp sea salt, and 1/4 tsp black pepper until combined. You’re looking for a frothy mixture—just like a happy morning drink, minus the actual drinking.
5. Layer it up: Now it’s time for the fun part. Begin by layering the 14 oz of shredded frozen hashbrowns in the bottom of the prepared dish. Give them a little sprinkle of salt—just a pinch will do.
Next, spread the cooked sausage evenly over the hashbrowns, and then pile on that veggie mixture you just made. It’s like building a breakfast lasagna, but without the Italian flair.
6. Pour the egg mixture: Take your whisked egg mixture and gently pour it over the layered goodness. Use a fork to mix it into the layers just a little bit—this will help everything come together while baking.
7. Bake: Slide the baking dish into your preheated oven and let it Bake for about 40–45 minutes. You’re looking for a set middle and edges that are a tad bit golden brown. If you want to show off, you can sneak a peek at about 30 minutes—you know, just to make sure you’re not living in a breakfast nightmare.
8. Cool before serving: Once baked to perfection, remove your masterpiece from the oven and let it cool for about 5 minutes. This helps it settle and makes for easier slicing. Remember, the temptation to dig in right away is real, but patience is a virtue.
And there you have it! Plunge into a slice of this protein-packed delight, and enjoy every crispy, cheesy, veggie-filled bite. Perfect for breakfast or even a cozy brunch. With premium kitchen cookware, what’s not to love?
Tips & Variations
Every great recipe has room for a personal touch, and these Protein-Packed Hash Browns are no exception. If you want, feel free to swap out the veggies. Got some leftover broccoli or zucchini? Toss ‘em in!
I sometimes add jalapeños for a little kick—my taste buds thank me, although my friends might need a fire extinguisher. Don’t forget to experiment with different cheeses, too; mozzarella is a fun twist.
Oh, and if you’re not a sausage fan, turkey or veggie sausage can work just as well. For an extra protein boost, consider adding black beans.
Finally, remember to use a fork to mix the egg mixture through—trust me, it makes everything more delicious and prevents eggy surprises. Enjoy your cooking adventure!
How to Serve?
To serve these delightful Protein-Packed Hash Browns, I like to embrace a no-fuss approach that’s all about flavor and presentation.
After their well-deserved five-minute cool-down, I cut them into generous squares.
Plating? Simple—just lift them onto a colorful plate and maybe toss on some fresh herbs. I love to add sliced avocado on the side; it’s creamy and rich, plus it looks pretty! A sprinkle of extra feta or a dash of hot sauce can really elevate the experience.
Feeling wild? Personally, I’m not above serving them directly from the baking dish—who has time for dishes?
Each bite brings that savory breakfast party to life, making mornings a bit brighter. What’s not to love?
Storage & Reheating Guide
When the deliciousness of those Protein-Packed Hash Browns lingers on your taste buds, you mightn’t want to let any leftovers go to waste.
I usually store them in an airtight container in the fridge. They’ll be good for about three to four days, which gives you plenty of time to enjoy that yummy goodness again. To ensure they maintain their quality during storage, I recommend using Freezer Storage Bags(in an effective way).
When it’s time to reheat, I just pop them in the microwave for a minute or two. If I’m feeling fancy, I’ll throw them in a skillet with a splash of oil to crisp them up.
Final Thoughts
As I sit here reminiscing about the glorious morning I whipped up those Protein-Packed Hash Browns, I can’t help but feel a sense of satisfaction. Honestly, who knew a breakfast could pack so much flavor and protein?
Each bite is loaded with goodness, and it feels like a warm hug on a plate. If you’re ever short on time, don’t let that stop you—these can be prepped ahead, saved for busy mornings.
Plus, they’re totally customizable. Got leftover veggies? Toss ’em in. Feeling adventurous? Add some spicy sauce. It’s all about making it yours.
I can’t recommend this recipe enough. So, why not give it a try? You might just find your new favorite breakfast.