Shelly's Recipe

* ITALIAN EGG BAKE*

Category: Breakfast Casseroles

1 (8 oz) pkg sweet Italian sausage, casings removed and discarded
4 cups frozen hash-brown potatoes, thawed (I like to use O’Brien hash browns)
2 cups shredded sharp cheddar, provolone or Italian-blend cheese, divided
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1/4 cup sliced marinated sun-dried tomatoes
8 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1 tsp basil
1/4 tsp pepper and garlic powder
4 tbsp shredded parmesan cheese

Preheat oven to 350. Grease an 13x9 inch square baking pan. Cook sausage in a large skillet, breaking up to crumble; drain.

In a medium bowl, combine potatoes and 1 cup cheese. Spread 1/2 the mixture into the pan and layer all the sausage, spinach and tomatoes. Top with remaining potatoes and the add remaining cheese.

Slightly beat the eggs, add the milk. Combine the flour seasonings and parmesan cheese; add to the egg mixture; beating well. Pour evenly over potato mixture. Cover with foil and bake for 1 hour. Bake, uncovered, for an additional 15 minutes or until a knife inserted into center comes out clean. Let stand about 5 minutes before cutting into squares and serving.

Variation: Add and saute with the sausage 1 cup sliced mushrooms and 1 cup chopped onion. About the last 2 minutes, sprinkle with about 1/2 chopped red bell pepper and sprinkle with additional shredded provolone cheese and continue to bake until cheese melts.