Healthy Cheesy Southwest Hashbrown Casserole

Name: Healthy Cheesy Southwest Hashbrown Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 1 small onion (125g); 1 red bell pepper (150g); 2 cloves garlic; 3 cups baby spinach (85g); 4 cups shredded hash browns (498g); Seasoned salt and black pepper; 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)

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 Servings
Calories
266 kcal
Course
Breakfast
Cuisine
Mexican

Healthy Cheesy Southwest Hashbrown Casserole

Heidi Hunt

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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!

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Ingredients

Servings

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

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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!

Equipments used:

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 Information

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Serving 1/6 of dish (313g) Calories 266kcal (13%) Carbohydrates 22.1g (7%) Protein 25.2g (50%) Fat 8.5g (13%) Saturated Fat 3.5g (18%) Fiber 3.4g (14%) Sugar 4.3g (9%)