How to Make Hash Brown, Sausage, Spinach EGG BAKE

by Rollie Brandt

A hearty well balanced Egg bake that's also Gluten free with Hash Brown potatoes instead of bread as bottom layer. I thank my Nutritionalist for passing this along to me!

Supplies

  • 12 Eggs
  • ¾ Cups Heavy Cream
  • 1 Teaspoon Salt
  • ½ Teaspoons Pepper
  • 12 Ounces Thawed Hash Brown Potatoes
  • 2 Tablespoons Butter or Olive Oil
  • 10 Ounces Spinach (fresh or frozen)
  • 6 Ounces Sausage Links (nitrate free opt)
  • ½ Cups Shredded Cheddar Cheese
  • Instructions

    Step 1

    Grease 9x13" baking dish with butter or olive oil. Preheat oven to 350°. Spread defrosted hash brown potatoes in greased dish. (Note: nutritionalist suggested "nitrate free" sausage links)

    Step 2

    Sauté 10 oz fresh or frozen (defrosted) spinach in 2 T butter or olive oil.

    Step 3

    Place sautéd spinach on top of hash browns. Whisk eggs, cream, salt & pepper in bowl to mix.

    Step 4

    Cut defrosted sausage links and arrange on top of spinach layer. Pour egg mixture slowly into pan...

    Step 5

    Bake in 350° oven 45-55 minutes.

    Step 6

    Sprinkle Cheese on top and bake 5 minutes longer.

    Step 7

    Cool slightly, cut and serve. Serves 6-8.

    Step 8

    Tasty, filling and well balanced!