“Healthified” Italian Sausage Egg Bake

Categories: Breakfast

Ingredients

• 12 oz. lean Italian Turkey sausage, casings removed
• 1 medium onion, chopped (1/2 cup)
• 1 medium red bell pepper, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 box frozen chopped spinach, thawed, drained (9 oz)
• 4 cups frozen shredded hash brown potatoes, thawed (from 3 oz. bag)
• 2 cups reduced-fat italian cheese blend (8 oz)
• 2 tablespoons grated parmesan cheese
• 12 eggs
• 3/4 cup skim milk
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Spray 13×9 inch (3-quart) glass baking dish with cooking spray.

2. In 12-inch nonskillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper, cook 3 minutes, stirring occasionally. Add garlic, cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.

3. In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover, refrigerate 8 hours or overnight but no longer than 24 hours.

4. Heat oven to 350 degrees. Bake covered 1 hour. Uncover, bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

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