Spinach and Sausage Egg Bake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12 servings.
I've made this recipe for my coworkers, and it's always gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it's just as good as fresh. —Paula Crockett, West Columbia, South Carolina
Ingredients
-
1 pound bulk pork sausage
-
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
-
6 bacon strips, cooked and crumbled
-
1/4 cup finely chopped onion
-
1/4 cup finely chopped sweet red pepper
-
1 cup shredded Monterey Jack cheese
-
1 cup shredded cheddar cheese
-
10 large eggs
-
3/4 cup 2% milk
-
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
-
1-1/2 teaspoons chili powder
-
1 teaspoon garlic powder
-
1 teaspoon pepper
-
1/4 teaspoon salt
Directions
-
1.
Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.
-
2.
In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 239 calories, 18g fat (8g saturated fat), 213mg cholesterol, 472mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein.
© 2024 RDA Enthusiast Brands, LLC