A Nutritious, Kid-Friendly Start to Busy Mornings
Welcome to the latest edition of the Piggly Wiggly Birmingham Pro Recipes, curated by our trusted Registered Nutritionist Dietitian, Birmingham’s own Sophie Dolan MS, RDN.
Hey Birmingham! With school starting back this week, this breakfast casserole is the perfect make-ahead breakfast for the whole family. Inspired by best-selling cookbook author Erin Clarke’s recipe, this breakfast casserole is loaded with protein, veggies and flavor! Your kiddos will be appropriately fueled for the school day. Serve with some fresh seasonal fruit such as peaches, cantaloupe or strawberries!
Ingredients:
- 1 pound sweet or spicy turkey sausage or chicken sausage either in bulk or in casings
- 1 teaspoon extra virgin olive oil
- 1 red bell pepper cut into a small dice
- 1 small bunch green onions finely chopped (about 3/4 cup), divided
- 5 ounces roughly chopped or torn baby spinach about 5 cups
- 10 large eggs
- ½ cup milk
- 1 to 2 teaspoons of your favorite hot sauce (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 16 ounces frozen diced hash browns thawed (or 2 cups diced white potatoes)
- 1 cup shredded sharp cheddar cheese divided
Directions:
Step 1: Preheat your oven to 375 degrees F. Generously coat a 9×13-inch baking dish with nonstick spray or butter, ensuring even coverage.
Step 2: Heat a large, nonstick skillet over medium-high heat. Break the sausage into small pieces directly into the skillet and cook until browned and fully cooked through. Using a slotted spoon, transfer the sausage to a large mixing bowl. No need to clean the skillet.
Step 3: Drizzle olive oil into the same skillet. Add the bell pepper and three-fourths of the green onions. Stir and cook until the bell pepper is crisp-tender, approximately 8 minutes.
Step 4: Gradually add the spinach to the skillet, stirring until it wilts. Although it will seem like a lot at first, the spinach will cook down significantly. This process will take about 2 minutes. Transfer the vegetables to the mixing bowl with the sausage.
Step 5: Add the hash browns and 1/2 cup of cheese to the mixing bowl. Gently stir with a large spoon until combined.
Step 6: In a separate larger mixing bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until well blended.
Step 7: Pour the egg mixture over the hash brown mixture, stirring gently to combine. Carefully pour the combined mixture into the prepared baking dish, spreading it into an even layer with a spoon. Sprinkle the remaining 1/2 cup of cheese evenly on top.
Step 8: Cover the casserole with aluminum foil and bake for 30 minutes.
Step 9: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the eggs are set and the potatoes are tender. Test by using a fork to pierce a potato. Once done, let the casserole rest for a few minutes.
Step 10: Sprinkle the reserved green onions over the top. Slice and serve. Enjoy your delicious casserole!
Sophie Dolan is a Registered Dietitian Nutritionist based in Birmingham, AL, dedicated to making healthy eating both delicious and accessible. With a passion for hearty, colorful salads and a belief that all foods can fit into a balanced diet, Sophie offers expert nutrition advice and tasty recipes to Birmingham shoppers. She specializes in gastrointestinal health and weight management, promoting sustainable eating habits and personalized nutrition. Follow Sophie on Instagram @sophiedolan.rd and here on thepigbham.com for professional yet approachable guidance to enhance your quality of life through nourishing and enjoyable meals. You can find Sophie’s professional practice at www.sophiedolannutrition.com.