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Scrambled Egg Spinach Casserole

Scrambled Egg Spinach Casserole
Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.—Lisa Speer, Palm Beach, Florida
8 ServingsPrep: 40 min. + chilling Bake: 45 min. + standing

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 2 cups 2% milk
  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 1/2 cup chopped sweet onion
  • 12 eggs
  • 3 tablespoons half-and-half cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • TOPPING:
  • 3/4 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika

Directions

  • In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8
  • teaspoon each salt and pepper until smooth; gradually add milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
© Taste of Home 2013

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Scrambled Egg Spinach Casserole (continued)

Directions (continued)

  • Remove from the heat; cool completely.
  • Meanwhile, in a large skillet, cook the sausage, onion and remaining
  • salt and pepper over medium heat until meat is no longer pink;
  • drain. Transfer to a greased 13-in. x 9-in. baking dish; set aside.
  • In a large bowl, whisk the eggs and cream. Stir in the spinach, feta
  • and cooled white sauce. Pour over sausage mixture. Cover and
  • refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. For topping,
  • toss bread crumbs and melted butter; sprinkle over casserole. Top
  • with Parmesan cheese and paprika.
  • Bake, uncovered, at 350° for 45-50 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 10 minutes
  • before serving. Yield: 8 servings.
Nutrition Facts: 1 piece equals 319 calories, 21 g fat (10 g saturated fat), 360 mg cholesterol, 763 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013