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Hearty Egg Casserole
Here in the middle of cattle country, our days always seem to be busy. This dish is true to its name—it's filling and keeps us going all morning. We also like to serve it to guests to give them a taste of true country cooking.
Ingredients
- 1 pound bulk pork sausage
- 1/2 cup chopped onion
- 1-1/2 cups shredded cheddar cheese, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 12 large eggs
- 2 cups heavy whipping cream
- 1/4 teaspoon ground nutmeg
Directions
- 1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in 1 cup cheese, spinach and mushrooms. Transfer to a greased 13x9-in. baking dish.
- 2. In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture. Bake, uncovered, at 350° or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before cutting.
Nutrition Facts
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