Scrambled Egg Spinach Casserole Recipe
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
- 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 Italian 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
- 3/4 cup soft bread crumbs
- 1 tablespoon butter, melted
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
- 1. 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. Remove from the heat; cool completely.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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.
Reviews for Scrambled Egg Spinach Casserole
© 2016 RDA Enthusiast Brands, LLC