Ingredients

• cooking spray
• 1/2 , 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.

Nutrition per serving