Ingredients:

  • 1 lb (454g) Lean Turkey Sausage, crumbled
  • 1 cup (150g) Bell peppers, finely diced
  • 1/2 cup (75g) Yellow onion, minced
  • 2 cups (60g) Baby spinach, roughly chopped
  • 1 tsp (5g) Smoked paprika
  • 10 large Eggs
  • 1/2 cup (120g) Plain Greek Yogurt
  • 1/2 cup (120ml) Skim milk
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1 cup (113g) Reduced-fat sharp cheddar cheese, shredded (for egg mixture)
  • 1/2 cup (57g) Reduced-fat sharp cheddar cheese, shredded (for topping)
  • 24 oz (680g) Frozen Tater Tots
  • 1 tbsp (4g) Fresh chives, minced

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Brown the turkey sausage in a non-stick skillet over medium-high heat, breaking it into small, pebble-sized crumbles.
  3. Add the minced onion and diced bell peppers during the last 5 minutes of sausage browning until the onions are translucent and fragrant.
  4. Stir in the chopped baby spinach just until it turns bright green and collapses.
  5. Spread the meat and veggie mixture into a lightly greased 9x13 inch dish, ensuring an even layer.
  6. Whisk together the 10 eggs, Greek yogurt, milk, salt, pepper, and smoked paprika until the mixture is velvety and completely homogenous.
  7. Fold in 1 cup of the shredded reduced-fat cheddar cheese into the egg mixture.
  8. Pour the egg mixture over the sausage in the dish.
  9. Arrange the frozen tater tots in neat rows across the top.
  10. Top with the remaining 1/2 cup of cheese. Place in the oven and bake for 45-50 minutes, or until the eggs are fully set in the center and the tater tots are a deep golden brown. Garnish with fresh chives before slicing into 12 portions.