Lunch: Italian Egg Bake

Serve this recipe for brunch, or as a light, easy supper solution.

This recipe includes superfoods such as:

Spinach

Health benefits of Italian Egg Bake

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb. bulk Italian sausage
4 cups frozen hash-brown potatoes, thawed
4 oz. (1 cup) shredded Cheddar cheese
1 cup frozen cut leaf spinach, thawed, drained
1/4 cup sliced marinated sun-dried tomatoes
4 oz. (1 cup) shredded mozzarella cheese
4 eggs
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded fresh Parmesan cheese

Instructions

Heat oven to 350 °F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.
In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.
In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.
Bake at 350 °F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.

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