Categories: Brunch, baking, breakfast

Ingredients

• 1 pound Portabella mushrooms
• 4 cups frozen shredded hash brown potatoes, thawed
• 1 cup shredded cheddar cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
• 1 cup shredded part-skim mozzarella cheese
• 4 large eggs
• 3/4 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 350°. In a large skillet, cook Mushrooms, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11×7-in. baking dish with half of each of the following: hash brown mixture, mushrooms, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.

2. 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.

3. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

4. Nutrition Facts

5. 1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.

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