Healthified Italian Sausage Egg Bake - Nance & Robyn
breakfast, entree, main
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 12 oz. lean Italian turkey sausage, casings removed
  • 1 medium onion, chopped (1/2 c.)
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 cloves garlic, finely minced
  • 1 9 oz box frozen chopped spinach, thawed, drained
  • 4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed
  • (USE 4 C. OF THE HASH BROWNS, NOT THE WHOLE BAG. DON'T BE STUPID LIKE ROBYN)
  • 2 c. reduced-fat Italian cheese blend (8 oz)
  • 2 T grated Parmesan cheese
  • 12 eggs
  • ¾ c. fat-free (skim) milk
  • 1 tsp dried basil leaves
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Spray 13x9 (3-quart) glass baking dish with cooking spray
  2. In 12-inch nonstick skillet, cook sausage over medium heat 5 - 7 minutes, stirring occasionally and breaking up sausage with spoon (I use a spatula), until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 - 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 OR THE GODS OF COOKING WILL SMITE YOU.
  4. Heat oven to 350ยบ. Bake covered 1 hour. Uncover, bake 15 - 20 minutes longer or until center is set. Let stand 5 - 10 minutes before serving.
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/healthified-italian-sausage-egg-bake-nance-robyn/