Ingredients
- 1 Pound Itialian Sausage bulk
- 4 Cups Hash Brown Potatoes frozen; shredded; thawed
- 1 Cup cheddar cheese shredded
- 1 Package Frozen Spinach 10-ounces; thawed and chopped
- 1/2 Cup Sun Dried Tomatoes julienned, oil packed with herbs; drained
- 1 Cup Mozzarella Cheese shredded; part-skim
- 4 Eggs large sized
- 3/4 Cup milk 2%
- 1/2 Teaspoon salt 1/4
- 1/4 Teaspoon pepper
- 2 Tablespoons Parmesan cheese grated
Servings: Servings
Instructions
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
- Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
- Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Recipe Notes
Nutrition Facts
1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
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