Make-Ahead Summer Casseroles

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Title: Mozzarella & Spinach Breakfast Casserole
Categories: Pork, Cheese, Greens, Vegetables, Dairy
Yield: 8 servings

1 lb Italian sausage
4 c Shredded hash brown
- potatoes; thawed
1 c Shredded Cheddar cheese
10 oz Box chopped spinach; thawed,
- squeezed dry
1/2 c Julienned, oil-packed, sun
- dried tomatoes w/herbs;
- drained
1 c Shredded mozzarella cheese
4 lg Eggs
3/4 c Milk
1/2 ts Salt
1/4 ts Pepper
2 tb Grated Parmesan cheese

Set oven @ 350ºF/175ºC.

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.

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.

MAKE-AHEAD: Refrigerate unbaked casserole, covered,
several hours or overnight. To use, set oven @
350ºF/175ºC. Remove casserole from refrigerator
while oven heats. Bake as directed.

Nancy Murphy, Mount Dora, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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