Go Back
Turkey sausage hash brown casserole
Stroller Envy

Protein-Packed Turkey Sausage Hashbrown Casserole

Turkey sausage and cottage cheese make a hearty egg-and-potato breakfast bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 1 lb raw bulk turkey breakfast sausage
  • 10 large eggs
  • 1/2 cup whole milk
  • 1 cup small-curd cottage cheese
  • 1 cup shredded cheddar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil plus 1 teaspoon for dish

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish with 1 teaspoon oil. Heat remaining oil in skillet; cook turkey sausage 8–10 minutes, breaking it up, until 165°F. Drain if needed.
  2. Whisk eggs, milk, cottage cheese, garlic powder and pepper. Fold in potatoes and cooked sausage. Spread in dish and top with cheddar.
  3. Bake 45–55 minutes until center is set and 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.