Overnight Breakfast Casserole

Ingredients

• cooking spray
• 0.5 packages hash brown potatoes , 32 ounce
• 1 pound pork sausage
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 cups onion
• 2 cloves garlic
• 0.5 teaspoons dried oregano
• 4 cups fresh spinach
• 4 ounces Monterey Jack cheese , shredded
• 12 large eggs
• 0.67 cups whole milk
• 2 teaspoons Dijon mustard
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1

   Gather all ingredients.

2. 2

   Grease a 9x13 baking dish with cooking spray. Spread hash browns in the prepared baking dish.

3. 3

   Cook sausage over medium heat in a large skillet until starting to brown, about 2 minutes.

4. 4

   Add bell peppers, onion, garlic, and oregano to skillet. Continue cooking until vegetables are tender and sausage is no longer pink, about 5 minutes. Add spinach; cook until wilted, about 1 minute.

5. 5

   Spread vegetable and sausage mixture over hash browns in the baking dish. Sprinkle cheese over the top.

6. 6

   Beat eggs, milk, mustard, salt, and pepper together in a bowl. Pour egg mixture over casserole. Cover and refrigerate 8 hours to overnight.

7. 7

   Preheat the oven to 325 degrees F (165 degrees C).

8. 8

   Bake casserole, uncovered, in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes before serving.