Spinach and Hashbrown Breakfast Bake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 316.4
  • Total Fat: 16.4 g
  • Cholesterol: 42.0 mg
  • Sodium: 578.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 22.5 g

View full nutritional breakdown of Spinach and Hashbrown Breakfast Bake calories by ingredient


Introduction

This recipe is a blank canvas! Use whatever seasonings or veggies you have on hand. You can also use real eggs or lower fat sausage and cheese, for this recipe I used what I had in the freezer. This recipe is a blank canvas! Use whatever seasonings or veggies you have on hand. You can also use real eggs or lower fat sausage and cheese, for this recipe I used what I had in the freezer.
Number of Servings: 9

Ingredients

    10 oz. package frozen spinach, thawed
    10 oz. package frozen hash browns, thawed
    8 oz. breakfast sausage, crumbled and browned
    2 cartons (3 1/2 cups) liquid egg substitute
    8 oz shredded cheddar
    1 tsp. onion powder
    1 tsp. garlic powder
    1 tsp. black pepper



Tips

Stores in the fridge and reheats well! You can also put it together the night before, let sit in the fridge over night and bake in the morning.


Directions

-Preheat oven to 350 degrees.

-Spray a large deep casserole dish with cooking spray.

-Spread the thawed hash browns in the dish, sprinkle with black pepper, top with the spinach and sausage.

-Mix garlic powder and onion powder with the egg substitute. Pour evenly over the hash brown mixture.

-Top with cheese.

-Cover with foil. (make sure you use a dish deep enough for the cheese to not touch the foil!)

-Bake at 350 degrees for about 1 hour or until a knife inserted in the middle comes out dry.

Serving Size: serves 9

Number of Servings: 9

Recipe submitted by SparkPeople user ANGELARUTHIE.