Make-Ahead Breakfast Casserole

 From the TODAY show this seemed like a fun variation of breakfast casserole.

1 pound breakfast sausage or Italian sausage, casings removed 

extra-virgin olive oil or unsalted butter, as needed 

1 (16-ounce) bag frozen diced or shredded hash brown potatoes 

1 (4-ounce) log goat cheese, crumbled 

1/2 cup chopped oil-packed sundried tomatoes(about 12 tomatoes)

1/4 cup chopped scallions(about 3 large) 

1 (10-ounce) bag frozen spinach, kale or other leafy greens 

6 large eggs 

2 cups whole milk or reduced-fat milk 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1 (8-ounce) bag shredded Monterey Jack, Swiss or mozzarella cheese 

ASSEMBLE THE CASSEROLE 

1. Heat a large skillet or wide sauté pan over medium-high heat. Add a splash of oil (for sausage) or melt 2 tablespoons butter (for mushrooms). Add the sausage and break into chunks, cooking until browned. Or add the mushrooms and cook for 5 to 8 minutes until browned,stirring once or twice. 

2. Spread the cooked sausage or mushrooms on a rimmed baking sheet to cool. 

3. Butter a 9-by-13-inch baking dish or a 3- to 4-quart casserole dish and spread the potatoes across the bottom of the dish. 

4. Layer the cooled sausage, ham or mushrooms on top of the potatoes. Top with crumbled goat cheese, followed by the tomatoes,scallions and frozen greens. 

5. Bake the casserole: Preheat the oven to 375 F. Whisk the eggs, milk,salt and pepper together in a bowl and pour evenly across the surface of the casserole. Sprinkle the shredded cheese evenly over the casserole. Bake uncovered for 45 to 60 minutes, until the cheese begins to brown and the casserole is bubbling at the edges. 

IF YOU WANT TO ENTIRELY BAKE THE CASSEROLE THE NEXT MORNING Cover the dish tightly with foil or plastic wrap and refrigerate overnight. The potatoes and greens will thaw safely in the refrigerator. The next morning, continue with the instructions below. 

IF YOU WANT TO PRE-BAKE THE CASSEROLE AND REHEAT THE NEXT MORNING Bake the casserole for only 30 minutes. Cool to room temperature. Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375 F oven for 30 minutes the next morning until the casserole is browned and heated through. 

IF YOU WANT TO FREEZE THE CASSEROLE AND REHEAT Pre-bake the casserole as instructed above, then cool to room temperature and cover tightly with foil. Freeze for up to 1 month, then reheat in a 350 F oven for 1 hour. Uncover and bake for 30 minutes more, until completely warmed through and browned on top.