Spinach & Sausage Egg Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I've made this recipe for my coworkers, and it's always gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it's just as good as fresh. Ingredients:
1 pound bulk pork sausage |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
6 bacon strips, cooked and crumbled |
1/4 cup finely chopped onion |
1/4 cup finely chopped sweet red pepper |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
10 eggs |
3/4 cup 2% milk |
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed |
1-1/2 teaspoons chili powder |
1 teaspoon garlic powder |
1 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.
2. In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.
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