Mozzarella & Spinach Breakfast Casserole

Name: Mozzarella & Spinach Breakfast Casserole
Ingredients: 1 pound bulk Italian sausage; 4 cups frozen shredded hash brown potatoes, thawed; 1 cup shredded cheddar cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained; 1 cup shredded part-skim mozzarella cheese; 4 large eggs; 3/4 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons grated Parmesan cheese

11 ingredients

3 steps

Ingredients

1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

1

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.
2

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.
3

Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.