Step 1

Preheat oven to 350 degrees F.  Spray a 9” x 13” casserole dish with cooking spray and set aside.

Step 2

Add the sausage to a medium skillet over medium-high heat.  Cook, breaking up the sausage with a wooden spoon, until just cooked through.  Transfer the sausage to a small bowl with a slotted spoon.

Step 3

Reduce heat to medium then add the spinach to the skillet with the liquid and oil left behind from the sausage.  Cook for 2-3 minutes until wilted.  Remove with a slotted spoon, carefully squeezing excess liquid from the spinach by pressing with the wooden spoon over the sink.  Alternatively, you can transfer the cooked spinach to a fine mesh sieve and drain, pressing lightly to remove excess moisture.  Place spinach on a cutting board and roughly chop.

Step 4

Meanwhile, in a medium bowl or large measuring cup, add the eggs.  Whisk until uniform. Add the milk, 1 cup mozzarella, 2 tablespoons parmesan, salt and pepper.  Whisk to combine.

Step 5

In the prepared casserole dish, layer the sausage, cooked spinach, and sundried tomatoes.  Pour the egg mixture over the top then top with remaining 1 cup mozzarella and 2 tablespoons parmesan.

Step 6

Transfer to oven and bake for 35 minutes, rotating halfway through (if desired), to allow for even browning.  Slice into 10 pieces and serve.