Made Christmas 2015
You can assemble cooked meat and vegetables the night before, cover dish and put in refrigerator. In the morning add eggs, cheeses and paprika then bake.
1 lb. bulk pork sausage (or turkey breakfast sausage)
red pepper flakes, optional
2 Tbls. butter
1 large sweet onion (yellow is fine), diced
1 c. sliced mushrooms (or substitute diced red pepper)
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry (see note)
12 large eggs
2 c. milk
1 c. sharp cheddar cheese
1 c. shredded Swiss cheese
¼ t. paprika
In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain and transfer to a greased 9x13-inch baking dish.
In same skillet, heat butter over medium heat. Add the onion and mushrooms; sauté until tender (10-15 minutes). Stir in spinach. Spoon vegetable mixture over sausage.
In a bowl, whisk eggs and milk; pour mixture over meat & vegetables. Sprinkle with cheeses and paprika.
Bake uncovered at 350 degrees for 45-50 minutes or until the center is set. Let stand 10 minutes before serving.
You can also use a 10 pkg. of fresh baby spinach. Sauté after onions and mushrooms are done, until wilted.
Serves 12