Healthified Italian Sausage Egg Bake

 

12

oz lean Italian turkey sausage, casings removed

1

medium onion, chopped (1/2 cup)

1

medium red bell pepper, chopped (1 cup)

2

cloves garlic, finely chopped

1

box (9 oz) Green Giant® frozen chopped spinach, thawed, drained

4

cups frozen shredded hash brown potatoes (from 30-oz bag), thawed

2

cups reduced-fat Italian cheese blend (8 oz)

2

tablespoons grated Parmesan cheese

12

eggs

3/4

cup fat-free (skim) milk

1

teaspoon dried basil leaves

1/2

teaspoon salt

1/2

teaspoon pepper

• 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
• 3 In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
• 4 Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.