Egg Spinach Casserole
1 pound bulk pork sausage
1/2 cup chopped onion
1 1/2 cups shredded cheddar cheese, divided
10 ounces frozen chopped spinach, thawed -- well drained
4 1/2 ounces sliced mushrooms, drained
2 cups heavy cream
1/4 teaspoon ground nutmeg
In a skillet, cook sausage and onion until the sausage is browned and the onion
is tender; drain. Remove from heat; stir in 1 cup cheese, spinach and mushrooms.
Transfer to a greased 13x9 inch baking dish.
In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour
over sausage mixture.
Bake, uncovered, at 350ºF for 35-40 minutes or until a knife
inserted near the center comes out clean.
Sprinkle with remaining cheese. Let stand 5 minutes before
Yield: 12 servings.