1. Preheat oven to 350° F. Grease a 9 x 13-inch baking dish with butter.

2. Cook the sausage in a large skillet over medium heat, breaking it into smaller pieces as it cooks. When the sausage is about halfway cooked, add the onion; continue cooking until onion is just translucent. Add the spinach and cook, breaking up any clumps, until it is fully thawed.

3. Remove from the heat and add the hashbrowns, diced bell pepper, 1 cup of cheese, and seasonings. Stir to combine and transfer to the prepared baking dish.

4. Vigorously beat the eggs in a large bowl. Add the milk and beat again.

5. Pour the egg mixture evenly over the hashbrown mixture and top with the remaining cheese.

6. Bake for 55 minutes, or until the top is golden brown. Allow to sit for a few minutes before cutting into pieces and serving.

Make-ahead directions: Prepare the recipe through step 3. Allow the vegetable-sausage mixture to cool for 10-15 minutes before pouring the eggs over and topping with cheese. Cover with foil and refrigerate overnight. Allow the casserole to sit at room temperature for 30 minutes, then place it into a cold oven and turn heat to 350° F. Bake as directed above, adding time in five-minute increments if necessary to finish browning.