Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.