Zucchini Breakfast Casserole

Ingredients #

• 1 package of frozen hash browns (I used Strong Roots Zucchini Hash Browns) 1/2 yellow onion, diced
• 1/2 zucchini or yellow squash, diced
• 2 links of chicken apple sausage (I love Applegate), sliced into thin medallions
• 1/2 cup of shredded cheddar cheese
• 10 eggs
• 1/4 cup of unsweetened almond milk
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tbsp of Everything But The Bagel seasoning
• Kosher salt
• Avocado oil

Directions #

1. Preheat the oven to 350 degrees. Spray a 9”x13” casserole dish with oil - I use avocado oil spray.
2. Spread the hash browns out evenly on the bottom of the pan - they can still be frozen, but ideally let them sit on your counter for 20-30 minutes beforehand.
3. In a skillet over medium-high heat, add a drizzle of avocado oil and sauté the onions and zucchini until the onions are translucent, about 5 minutes. Sprinkle the cooked onions and zucchini over the hash browns and then add the sausage slices evenly on top. Sprinkle the cheese all over.
4. In a large bowl, whisk the eggs, almond milk, and spices along with a generous pinch of salt. Pour his mix over the hash browns, veggies, and cheese. Bake for 50 minutes or until set.
5. Enjoy!