A delicious and hearty bake featuring crispy hash browns, chicken sausage, and a cheesy egg mixture, perfect for breakfast or brunch.
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Add sprinkle hash browns with any seasoning you desire (highly recommend slap ya momma otherwise s&p) and add to the air fryer and cook at 400 degrees for 12-15 minutes until crispy.
Preheat the oven to 350 degrees.
In a skillet or oven-safe pan over medium heat, add the diced bell pepper and cook for 2-3 minutes.
Add the diced onion and cook for an additional 2-3 minutes until fragrant.
Add the diced sausage and cook until charred.
Remove the sausage and vegetable mixture from the pan and turn off the heat.
While the pan is cooling, whisk together the eggs, cottage cheese, almond milk, red pepper flakes, salt, and pepper.
Spray the pan with cooking spray.
Layer the hash browns on the bottom of the skillet.
Add the sausage and cheese mixture on top of the hash browns in an even layer.
Evenly sprinkle the shredded cheese over the mixture.
Pour the egg mixture over the top, using a spoon to ensure everything is covered.
Bake for 30-35 minutes at 350 degrees.
Make sure the pan is not too hot when adding the cheese to ensure the bake rises well.
Feel free to customize the vegetables or cheese according to your preference.
Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk for almond milk.
What can I use instead of chicken sausage?
You can use turkey sausage or any other preferred sausage.
Can I make this dish ahead of time?
Yes, you can prepare it the night before and bake it in the morning.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as the hash browns are gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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