Healthy Cheesy Southwest Hashbrown Casserole

Course: Breakfast

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Servings

Calories: 266kcal

Author: Lauren

This Healthy Cheesy Southwest Hashbrown Casserole is filled with savory hashbrowns and sausage and tons of veggies. Each serving is under 300 calories and oh so delicious!

Print Recipe

Equipment

9x13 baking dish

Ingredients

1 small onion (125g) diced
1 red bell pepper (150g) diced
2 cloves garlic minced
3 cups baby spinach (85g)
4 cups shredded hash browns (498g)
Seasoned salt and black pepper to taste
2 cups cooked turkey sausage crumbles (228g)
3/4 cup low-fat cottage cheese (170g)
2 cups egg whites (480g)
3/4 cup shredded cheese (84g) I used a mixture of mozzarella and 2% cheddar

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13” casserole dish with cooking spray.
Spray a large skillet with cooking spray and set to medium-high heat. Add diced onions, peppers and garlic. Cook for 3-4 minutes, or until onions are translucent. Add the spinach and cook just until slightly wilted. Transfer veggies to a large bowl.
Spray the same pan with cooking spray and add the hash browns to the skillet and cook for a few minutes. Season with salt and pepper to taste (I used 2 tsp seasoned salt and 1/4 tsp black pepper).
To the large bowl with the veggies, add the hash browns, pre-cooked turkey sausage, and cottage cheese. Stir well until combined.
Add the hash brown mixture to the casserole dish. Pour egg whites on top evenly. Top it off with the shredded cheddar and mozzarella cheese.
Cover with aluminum foil. Bake for 30 minutes and then remove the foil and bake uncovered for about 15 minutes.
Let cool for a few minutes before serving. Top with hot sauce, ketchup or mustard, if desired, and enjoy!

Notes

To make dairy-free: sub cottage cheese for dairy-free ricotta cheese and use plant-based shredded cheese.

To store: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition