Ingredients
1 pound bulk Italian sausage4 cups frozen shredded hash brown potatoes, thawed1 cup shredded cheddar cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained1 cup shredded part-skim mozzarella cheese4 large eggs3/4 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons grated Parmesan cheese
Preparation
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.
