Eggs Florentine Casserole

By ccavaletti

Ingredients

• 1 1 1 lb bulk pork sausage
• 1 1 1 lb bulk pork sausage
• 1 1 1 lb bulk pork sausage
• 1 1 1 Tbsp butter
• 1 1 1 Tbsp butter
• 1 1 1 Tbsp butter
• 1 1 1 large onion, chopped
• 1 1 1 large onion, chopped
• 1 1 1 large onion, chopped
• 1 1 1 c sliced fresh mushrooms (I did not use these)
• 1 1 1 c sliced fresh mushrooms (I did not use these)
• 1 1 1 c sliced fresh mushrooms (I did not use these)
• 1 1 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 1 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 1 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 12 12 12 large eggs
• 12 12 12 large eggs
• 12 12 12 large eggs
• 2 2 2% c 2% milk
• 2 2 2% c 2% milk
• 2 2 2% c 2% milk
• 1 1 1 c (4 oz) shredded Swiss cheese
• 1 1 1 c (4 oz) shredded Swiss cheese
• 1 1 1 c (4 oz) shredded Swiss cheese
• 1 1 1 c (4 oz) shredded sharp Cheddar cheese
• 1 1 1 c (4 oz) shredded sharp Cheddar cheese
• 1 1 1 c (4 oz) shredded sharp Cheddar cheese
• 1/4 1/4 1/4 tsp paprika
• 1/4 1/4 1/4 tsp paprika
• 1/4 1/4 1/4 tsp paprika

Preparation

Step 1

Preheat oven to 350º. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13x9-inch baking dish.

In same skillet, heat butter over medium-high heat. Add the onion and mushrooms; cook and stir for 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.

In a bowl, whisk eggs and milk; pour over vegetables.

Sprinkle with cheese and paprika. Bake, uncovered, 30 minutes or until center is set and a thermometer inserted in center reads 165º.

Let stand 10 minutes before serving.

From Taste of Home, December 2015