‹ Back to Eggs Florentine Casserole

Print Options

Exps146146 Th153345d07 21 5b 15

Eggs Florentine Casserole

TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing YIELD: 12 servings.
For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia

Ingredients

  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 12 large eggs
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon paprika

Directions

  • 1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
  • 2. In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir until tender, 3-5 minutes. Stir in spinach. Spoon vegetable mixture over sausage.
  • 3. In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, until the center is set and a thermometer inserted in center reads 165°, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

© 2024 RDA Enthusiast Brands, LLC