1-How to Prepare the Perfect Protein Breakfast Hash Browns: Getting this high protein hash brown casserole just right is all about following a simple sequence that maximizes flavor andtexture. Start by preheating your oven to 375°F (190°C), which sets the stage for even baking and a golden finish. Chop the red bell pepper, spinach, and yellow onion, and mince the garlic to have everything ready for quick assembly.

2-Next: cook the breakfast sausage according to the package instructions until it’s nicely browned and ready to layer in. In a large bowl, whisk together the 12 eggs, 1/2 cup cottage cheese, 1 tsp sea salt, and 1/4 tsp black pepper for a creamy, protein-packed mixtur. Heat 1 tbsp extra virgin olive oil in a pan and sauté the onion and garlic until they’re fragrant, then add them to the bowl along with the chopped bell pepper, spinach, and 1/2 cup crumbled feta cheese. Mix well and set aside for now.

3-Assembling and Baking the Casserole: Spray a 9×13 inch baking dish with avocado oil spray to keep things from sticking. Spread the 14 oz shredded frozen hashbrowns evenly over the bottom of the dish and sprinkle them lightly with a dash of salt and pepper for extra tast. Layer the cooked breakfast sausage over the hashbrowns, then spread the vegetable and feta mixture evenly on top.

4-Pour the whisked egg mixture over everything, using a fork if needed to ensure it’s well distributed. Pop it in the oven and bake for 40-45 minutes until the top is light golden brown and the.eggs are set without any runniness, especially at the edges. Once done, let it cool for 5 minutes before cutting and serving this step helps the flavors settle and makes it easier to slice. For variations like adding mushrooms or zucchini, you can mix them in during the vegetable step to keep things fresh and healthy.