Spinach and Sun-Dried Tomato Strata

Serves 8-10
  • 20 oz. refrigerated shredded hash browns
  • 1 cup chopped onion, divided
  • 2 tsp. kosher salt, divided
  • 3/4 tsp. seasoned pepper, divided
  • 2 tbsp. melted butter
  • 1 lb. Kowalski's Bulk Mild or Hot Italian Sausage
  • 3 cups half-and-half
  • 6 eggs, slightly beaten
  • 3/4 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

In a large mixing bowl, combine hash browns, 1/2 cup onion, 1 tsp. salt and 1/4 tsp. seasoned pepper. Press into the bottom of a 13x9" glass baking dish sprayed lightly with cooking spray; brush with melted butter. Bake in a preheated 425° oven until lightly browned around the edges (20-25 min.). In a large sauté pan, cook and crumble sausage over medium heat until cooked through (10-12 min.); drain fat. Evenly layer browned sausage over potatoes. In a large mixing bowl, whisk together half-and- half, eggs, Herbes de Provence and remaining salt and seasoned pepper. Stir in cheese, spinach, remaining onions and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350° oven until center is set (35-45 min.). Let stand, covered, 10 min. before serving.