Mozzarella & Spinach Breakfast Casserole

• 1 pound bulk Italian sausage
• 4 cups frozen shredded hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
• 1 cup shredded part-skim mozzarella cheese
• 4 large eggs
• 3/4 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

1. Preheat oven to 350u0b0. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
2. Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
3. Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake as directed.

italian sausage, potatoes, cheddar cheese, spinach, julienned oil, mozzarella cheese, eggs, milk, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/mozzarella-spinach-breakfast-casserole/ (may not work)