Categories: Breakfast

Ingredients

• 1 lb. bulk turkey breakfast sausage
• 1 3/4 cups sliced baby Portobello mushrooms, chopped
• 4 cups fresh spinach, coarsely chopped
• 6 large eggs
• 1 cup milk
• Dash seasoned salt
• 2 cups shredded Cheddar
• 6 cups frozen potato crowns

Directions

1. Preheat oven to 375. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Add mushrooms and spinach; cook 2-4 minutes longer or until mushrooms are tender and spinach is wilted.

2. Spoon sausage mixture into a greased 13×9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns.

3. Bake, uncovered, 45-50 minutes or until set and top is crispy.

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