Breakfast Casserole with Turkey Sausage

8 oz turkey sausage
3/4 C mushrooms, chopped
1/2 C onion, chopped
1 C red bell pepper, chopped
2 cloves garlic, minced
8 oz frozen spinach, thawed and drained
4 C frozen hash browned potatoes, thawed
(may substitute 4 C shredded potatoes)
2 C Kraft Mexican Style 4 Cheese, 2% milk
2 Tbsp Parmesan cheese
1/2 tsp. black pepper

Spray 13 x 9 baking dish with cooking spray. In a large skillet, brown turkey sausage until cooked through. Remove sausage from pan and drain, if necessary. Wipe excess oil from pan. Add mushrooms and cook until lightly toasted. Add onions, bell peppers, and garlic. Cook until vegetables are tender-crisp. Return sausage to skillet, along with spinach. Heat through.

In the baking dish, combine the sausage-vegetable mixture with potatoes and cheese.

In a medium bowl, combine eggs, milk, and black pepper. Pour over sausage mixture in baking dish. Cover and refrigerate 8 hours. May let set up to 24 hours, if needed.

Heat oven to 350 degrees. Bake covered for 1 hour. Remove cover and continue to cook for an additional 20 minutes or until the center is set. Let stand 5 to 10 minutes before serving.

Number of Servings: 15

Recipe submitted by SparkPeople user WEIGH2BIG1.