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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Got this recipe from a friend of my mother. It takes a while, but is worth the wait. To make this Mexican style, use a tsp of cumin and a couple tablespoons of salsa or enchilada sauce. Ingredients:
4 -5 large eggs |
9 slices bread, without the crusts. torn to pieces |
2 cups low-fat milk |
4 ounces shredded cabot cheddar cheese |
1 teaspoon garlic, minced |
1 (14 ounce) bag frozen spinach, defrosted and drained |
12 ounces breakfast sausage, browned and cut into 6ths |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Into a large bowl, pour milk onto bread - let soak - add salt and pepper and garlic.
2. Mix spinach and eggs; add to bread mixture.
3. Add sausages and cheese.
4. Pour into a greased 9 x 11 pan. Cover and refrigerate overnight.
5. Bake at 350°F for 60 minutes.
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