Name: Eggs Florentine Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
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

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

Instructions

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.