Chorizo Egg Bake

Ingredients

oz chorizo sausage, casings removed

medium onion, chopped (1/2 cup)

medium red bell pepper, chopped (1 cup)

cloves garlic, finely chopped

box (9 oz) frozen chopped spinach, thawed, drained

cups frozen shredded hash brown potatoes (from 30-oz bag), thawed

cups reduced-fat Italian cheese blend (8 oz)

tablespoons grated Parmesan cheese

eggs

3/4

cup fat-free (skim) milk

teaspoon dried basil leaves

1/2

teaspoon salt

1/2

teaspoon pepper

pico de gallo salsa, if desired

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1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 12-inch nonstick skillet, cook chorizo sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
3

In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
4

Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Serve with fresh pico de gallo salsa, if desired.

If you choose to make this recipe with egg product instead of whole eggs, the texture will be a bit more moist than with the eggs. But for each serving, you'll also save 40 calories and reduce the fat by 5g.
You can use mild or hot sausage to make this hearty dish.
This recipe was developed to be a make-ahead dish but you can bake it right after assembling if you like. Bake covered for 50 minutes; uncover and bake 10 to 20 minutes longer or until center is set.