Italian Egg Bake

Eggs make a great week night meal because they are cheap, cook fast and just about everyone will eat them. I'm always looking for another way to fix them. I find fresh hash browns in the the dairy case in my grocery store.

Serves 8

1 1/2 pounds of fresh hash brown potatoes(uncooked and not frozen)
8 large eggs
10 oz package of frozen spinach, defrosted
2 cloves garlic
1 red bell pepper, diced
1 onion, diced
1 pound sweet turkey italian sausage,casings removed
1/3 cup parmesan cheese
salt and pepper
1/3 cup melted margarine

Preheat the oven to 400. Spray a large oblong baking pan with cooking spray. Place the hash browns in a bowl. Season with salt and pepper. Pour the melted margarine over all and toss to coat. Put the hash browns into the bottom of the baking pan and spread out to evenly coat the bottom. Place in the oven to begin baking for 15 minutes. Meanwhile,place the spinach in the center of a clean towel, gather the ends and squeeze the excess water out of it. Heat a large skillet over medium/high heat. Cook the sausage, breaking it up into small chunks. Add the onion, bell pepper, spinach, garlic and salt and pepper. Continue to cook until the veggies are soft. Remove the potatoes from the oven. Spoon the veggie/sausage mixture over the potatoes. Sprinkle the parmesan cheese over all. Using the bottom of a drinking glass, make 8 depressions into the veggie mixture, leaving a space between each depression. Crack an egg into each depression. Sprinkle a pinch of salt and pepper over each egg. Return the pan to the oven for another 20 minutes or until the eggs have reached desired doneness. If you like a runnier egg, shorten the baking time to about 15 minutes.