Recipe

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
  1. Preheat oven to 425°.
  2. In a large mixing bowl, combine hash browns, ½ cup onion, 1 tsp. salt and ¼ tsp. seasoned pepper.
  3. Press hash brown mixture into the bottom of a 13x9" glass baking dish sprayed lightly with cooking spray; brush top with melted butter.
  4. Bake in preheated oven until lightly browned around the edges (20-25 min.).
  5. While hash browns cook, brown and crumble sausage in a large sauté pan over medium heat until cooked through (10-12 min.); drain fat.
  6. When hash brown are finished, remove from oven; reduce oven temperature to 350°.
  7. Evenly layer browned sausage over hash browns in the baking dish; set aside.
  8. In a large mixing bowl, whisk together half-and-half, eggs and herbes de Provence with remaining salt and seasoned pepper.
  9. Stir in cheese, spinach, remaining onions and tomatoes.
  10. Pour egg mixture over sausage in the baking dish; bake in preheated oven, uncovered, until center is set (35-45 min.).
  11. Remove from oven; let stand, covered, for 10 min. before serving.