12 oz lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium bell pepper (green, red yellow or orange) chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 oz) frozen chopped spinach, thawed and drained; or use fresh Phocas Farms spinach;

4 cups frozen shredded hash brown potatoes (from 30 oz bag), thawed

2 cups reduced-fat Italian cheese blend (8 oz)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cup fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1.  Spray 13 x 9 inch (3 qt) 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 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.
4. Heat oven to 350 degrees. Bake covered 1 hour.  Uncover; bake 15 – 20 minutes longer or until center is set.  Let stand 5 – 10 minutes before serving.