Cheesy Potato Egg Bake

• 1 pound bulk lean turkey breakfast sausage
• 1-3/4 cups sliced baby portobello mushrooms, chopped
• 4 cups fresh spinach, coarsely chopped
• 6 large eggs
• 1 cup 2% milk
• Dash seasoned salt
• 2 cups shredded cheddar cheese
• 6 cups frozen potato crowns

1. Preheat oven to 375u0b0. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer.
2. Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns.
3. Bake, uncovered, until set and top is crisp, 45-50 minutes.

sausage, baby portobello mushrooms, fresh spinach, eggs, milk, salt, cheddar cheese, crowns

Taken from www.tasteofhome.com/recipes/cheesy-potato-egg-bake/ (may not work)