Sausage & Goat Cheese Egg Casserole

By jenlin

Ingredients

• 1 tablespoon unsalted butter, plus more for greasing the pie plate
• 8 ounces cooked turkey sausage
• 2 shallots, finely chopped
• 10 ounces frozen chopped spinach, thawed
• 1 1/2 ounces (about 1/3 cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
• 10 large eggs
• 1/2 cup whole milk
• Kosher salt and freshly ground black pepper
• 2 ounces goat cheese, cut into 7 oblong pieces and 1 circular piece
• Directions
• Special equipment: a buttered 9-inch deep-dish pie plate

Preparation

Step 1

Heat the butter in a large skillet over medium heat. Add the shallots to the pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through.

Add the sausage to the prepared pie plate and then top with cooked spinach mixture.

In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese "petals."

Bake at 325 for about 45 minutes, until set.