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
3/4 cup fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
- Spray 13 x 9 inch (3 qt) baking dish with cooking spray.
- 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.
- 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.
- 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.