Spinach Sausage Egg Strata

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 lb of mild bulk breakfast sausage (bob evans is leanest)
• 1/2 cup diced green onion
• 2 fresh garlic cloves, minced
• 10 ounces frozen chopped spinach, thawed, drained and squeezed of all juice
• 1 cup seasoned stuffing mix (i like pepperidge farm)
• 8 -10 slices trimmed bread, buttered on one side
• 3 cups shredded monterey jack cheese (mozzarella works too!)
• 6 large eggs, slightly beaten
• 1 pint half-and-half (or substitute 2% milk)
• 1/2 cup skim milk
• 4 tablespoons shredded parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Recipe

• 1 spray 9x13x2 baking dish with cooking spray.
• 2 trim crusts off bread, butter one side and place buttered side down in baking dish.
• 3 in skillet, brown sausage until just about cooked through.
• 4 add green onions and garlic cloves and cook just until soft.
• 5 make sure sausage is crumbly and not in big chunks. drain off any excess grease.
• 6 mix together squeezed spinach and stuffing mix. add to sausage mixture in skillet.
• 7 pour 1/2 c skim milk over the bread slices to moisten.
• 8 sprinkle shredded monterey jack cheese over bread slices.
• 9 top cheese with sausage, spinach, stuffing mixture, evenly distributing.
• 10 mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
• 11 pour egg mixture over sausage mixture in baking dish.
• 12 bake at 375 degrees (f) for 35 min until just about set.
• 13 remove from oven and top with shredded parmesan cheese. bake for an additional 5-10 minutes until cheese is melted and lightly browned.
• 14 this can be made the night before and put in refrigerator, cover with plastic wrap overnight. remove plastic and bake. i like to garnish with a tomato rose or radish mouse. when serving, i cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.