BARB MOREHEAD BREAKFAST CASSEROLE Wicked Good Salt
25 min. Bake: 45 min. YIELD: 8 servings
A couple of days ago I was quite sick and Mike knows I LOVE spinach; so he made this dish for me. It is amazing! Great leftovers too.
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..
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 11×7-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. 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.
Submitted by one of our Facebook followers: Barb, Mike Morehead