Spinach and Sun-Dried Tomato Strata
Ingredients
20 oz.
refrigerated shredded hash browns
1 cup
chopped onion, divided
2 tsp.
kosher salt, divided
¾ tsp.
seasoned pepper, divided
2 tbsp.
Kowalski's Butter, melted
1 lb.
mild or hot ground Italian sausage
3 cups
half-and-half
6
eggs, slightly beaten
¾ tsp.
Kowalski's Herbes de Provence
3 cups
Kowalski's Shredded Mozzarella Cheese
10 oz. pkg.
frozen chopped spinach, thawed and completely drained
6 ½ oz. jar
julienne-cut sun-dried tomatoes, drained and blotted dry
Directions
- Preheat oven to 425°.
- In a large mixing bowl, combine hash browns, ½ cup onion, 1 tsp. salt and ¼ tsp. seasoned pepper.
- Press hash brown mixture into the bottom of a 13x9" glass baking dish sprayed lightly with cooking spray; brush top with melted butter.
- Bake in preheated oven until lightly browned around the edges (20-25 min.).
- While hash browns cook, brown and crumble sausage in a large sauté pan over medium heat until cooked through (10-12 min.); drain fat.
- When hash brown are finished, remove from oven; reduce oven temperature to 350°.
- Evenly layer browned sausage over hash browns in the baking dish; set aside.
- In a large mixing bowl, whisk together half-and-half, eggs and herbes de Provence with remaining salt and seasoned pepper.
- Stir in cheese, spinach, remaining onions and tomatoes.
- Pour egg mixture over sausage in the baking dish; bake in preheated oven, uncovered, until center is set (35-45 min.).
- Remove from oven; let stand, covered, for 10 min. before serving.
