1boxfrozen chopped spinach or kale, thawed and drained well9-10 oz
4cupsshredded hash brown potatoes(can use frozen or refrigerated or make your own (thaw if using frozen)
12eggs
3/4cupalmond milkany milk will work
1teaspoondried basil leaves
1/2teaspoonsalt
1/2teaspoonpepper
foil
Instructions
If baking right away, heat oven to 350 degrees F.
Spray a 13x9-inch (3-quart) glass baking dish with a natural cooking spray.
In a medium to large skillet, cook sausage over medium to high heat, stirring occasionally and breaking up, until no longer pink; drain sausage and return to skillet. 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 or kale.
In baking dish, mix cooked sausage mixture and shredded potatoes.
In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour eggs over mixture in baking dish. Cover with foil; refrigerate 8 hours or overnight but no longer than 24 hours.
If you wish to bake right way or whenever you're ready to bake; bake at 350 degrees F., covered for 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.
Notes
Adapted from an Italian sausage egg back at LiveBetterAmerica.com.This casserole is perfect for assembling at night and popping in the fridge (covered). Let rest at room temp while the oven preheats and then you are ready to bake.