Recipe

		Breakfast Casserole with Spinach and Sausage
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

12 ounces turkey breakfast sausage

5 oz package fresh baby spinach

12 eggs

1 1/2 cups milk

2 cups shredded part-skim mozzarella cheese

1/4 cup freshly grated parmesan cheese

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 cup sun dried tomatoes in oil, drained and finely chopped

Preheat oven to 350 degrees F. Spray a 9” x 13” casserole dish with cooking spray and set aside. Add the sausage to a medium skillet over medium-high heat. Cook, breaking up the sausage with a wooden spoon, until just cooked through. Transfer the sausage to a small bowl with a slotted spoon. Reduce heat to medium then add the spinach to the skillet with the liquid and oil left behind from the sausage. Cook for 2-3 minutes until wilted. Remove with a slotted spoon, carefully squeezing excess liquid from the spinach by pressing with the wooden spoon over the sink. Alternatively, you can transfer the cooked spinach to a fine mesh sieve and drain, pressing lightly to remove excess moisture. Place spinach on a cutting board and roughly chop. Meanwhile, in a medium bowl or large measuring cup, add the eggs. Whisk until uniform. Add the milk, 1 cup mozzarella, 2 tablespoons parmesan, salt and pepper. Whisk to combine. In the prepared casserole dish, layer the sausage, cooked spinach, and sundried tomatoes. Pour the egg mixture over the top then top with remaining 1 cup mozzarella and 2 tablespoons parmesan. Transfer to oven and bake for 35 minutes, rotating halfway through (if desired), to allow for even browning. Slice into 10 pieces and serve.