Scrambled Egg Spinach Casserole Recipe
- 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: 319 calories, 21g fat (10g saturated fat), 360mg cholesterol, 763mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 21g protein.
Reviews for Scrambled Egg Spinach Casserole
"I made one small change...substituted mushrooms for the sausage. Delicious!"
"I love this recipe!"
"I halved the recipe and made it in an 8x8 pan and it turned out beautifully. I used hot italian turkey sausage and panko crumbs. It was very easy and served with some sliced fruit and a mini croissant, was a lovely late breakfast."
"This was good without the topping and cuts back on the carbs. I didn't want to buy a container of half-and-half for just 3 tablespoons, so I used fat free milk. It turned out just fine with the milk."