Italian Breakfast Casserole

• 8 ounces bulk mild Italian sausage
• ¼ cup chopped onion
• 4 cups shredded hash browns, thawed
• 2 cups shredded Italian cheese, divided
• 2 cups fresh spinach (lightly packed)
• ½ cup smoked, julienne-cut, sun-dried tomatoes
• 4 eggs
• ¾ cup soy beverage
• ¼ teaspoon salt
• 2 Tablespoons shredded Parmesan cheese
  •

Brown sausage and onion in large skillet; drain. In large bowl, mix hash browns and 1 cup shredded Italian cheese. In greased 8-inch-square baking dish, layer half of potato mixture. Top with a layer of cooked sausage and fresh spinach then sun-dried tomatoes. Top with remaining potato mixture, and cover with remaining 1 cup shredded Italian cheese. In medium bowl, combine eggs, soy beverage and salt. Pour mixture evenly over casserole. Spray foil with nonstick spray or grease before covering casserole. Bake at 350 F for 60 minutes. Uncover, then sprinkle with Parmesan cheese. Bake an additional 5 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Makes 6 servings

Nutrition per serving (213 g): 369 calories; 24 g fat (9 g saturated; 0 trans fats); 172 mg cholesterol; 736 g sodium; 14 g carbohydrate; 2 g fiber; 24 g protein; 368 mg calcium; 2 mg iron
•