I whip up this cozy egg bake with potato crowns for either breakfast or dinner. If you like, toss in sweet peppers, onions, broccoli or carrots. The possibilities are endless.
—AMY LENTS GRAND FORKS, ND
PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 12 SERVINGS
1 pound bulk lean turkey breakfast sausage
1 3/4 cups sliced baby portobello mushrooms, chopped
4 cups fresh spinach, coarsely chopped
6 large eggs
1 cup 2% milk
Dash seasoned salt
2 cups shredded cheddar cheese
6 cups frozen potato crowns
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 13x9-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 crisp.