Serves: 5
Total Calories: 190
whip all ingredients well
Slice potatoes thinly over layer in bottom of pan. Layer, evenly, the cooked sausage over the potatoes. Chop coarsely bunch baby spinach, layer over potatoes/sausage dish. Shred 1 lb cheddar cheese and layer over entire pan. Pour egg mixture on top. Lastly, add pie crust over top, brush with egg/water wash, tuck edges of pie crust dough around dish. Cover with plastic wrap and refrigerate over night.
Bake at 350 for 45-50 minutes or till pie crust is golden. Remove from oven, let stand 8-10 minutes before cutting.
Serve hot with sliced tomatoes on the side and garnish with chopped parsley all over plate. Stripe plate with spicy catsup mixture if you like.
This Jeanne's Breakfast Stack recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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