Monday, March 1, 2010

Spinach and Sausage Egg Bake

Spinach and Sausage Egg Bake
by Melissa Jorgensen

1 lb. bulk pork sausage (I used the hot stuff)

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

6 bacon strips, cooked and crumbled

1/4 cup finely chopped onion

1 sweet red pepper finely chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

10 eggs

3/4 cup milk

1/2 t. dill weed

1-1/2 t. chili powder

1 t. garlic powder

1 t. pepper

1/4 t. salt

In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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