In a large skillet over medium heat, add the lean Italian turkey sausage and cook for about 5–7 minutes, breaking it apart with a spatula until browned. Once cooked, drain excess grease and set the sausage aside, leaving just enough to coat the pan for the vegetables.

In the same skillet, add chopped onion, diced red bell pepper, and minced garlic to the remaining sausage drippings. Sauté the mixture for 3–5 minutes, stirring frequently, until the vegetables are softened and fragrant. Then, add the thawed chopped spinach and mix well for an additional 2 minutes.

In a medium bowl, crack and whisk together the eggs with almond milk. Incorporate dried basil leaves and season with salt and pepper to taste.

Preheat your oven to 350ºF (175ºC). Grease a 9x13 inch baking dish with cooking spray, then layer the cooked sausage and vegetable mixture evenly across the bottom. Sprinkle the hash brown potatoes over the sausage blend.

Carefully pour the prepared egg mixture over the layered sausage, vegetables, and hash browns in the baking dish.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 1 hour, then remove the foil and continue baking for an additional 15 minutes, or until the center is set.

Allow the casserole to cool in the dish for about 5–10 minutes. Cut it into squares and serve warm.