Ingredients
1 pound bulk lean turkey breakfast sausage1-3/4 cups sliced baby portobello mushrooms, chopped4 cups fresh spinach, coarsely chopped6 large eggs1 cup 2% milkDash seasoned salt2 cups shredded cheddar cheese6 cups frozen potato crowns
Preparation
Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer.
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.
Bake, uncovered, until set and top is crisp, 45-50 minutes.
