Google Amy's Cooking Adventures: Eggs Florentine Casserole
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Thursday, November 5, 2015

Eggs Florentine Casserole


Despite the rigors of 2nd grade, Dude is back in the kitchen today!

He was paging through my Taste of Home magazine lately and this recipe caught his eye!

He also decided the he wanted freshly baked bread with his meal.  We recommend adding a bit of Strawberry-Rhubarb Pie Jam for an extra breakfasty treat!

Here’s Dude:

I got a magazine called Taste of Home. I thought Eggs Florentine would be delicious because the picture looked good. It looks good and when you taste it, it is! I put a side of bread and fruit.


 


Eggs Florentine Casserole
Adapted from Taste of Home, December 2015 p. 43

1 lb ground country-style sausage
1 large onion, diced small
4 oz button mushrooms, diced small
½ red bell pepper, diced small
1 (9 oz) package frozen chopped spinach, thawed & squeezed dry
Black pepper, to taste
12 large eggs
2 cups low fat milk
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
¼ tsp paprika


Preheat the oven to 350 degrees F and spray a 9x13-inch baking dish with non stick spray.

Place the sausage in a large skillet over medium heat.  Cook until browned, breaking up the sausage as it cooks.  Once fully cooked (no longer pink), spread the sausage evenly across the prepared baking dish.

In the same skillet, add the onions, mushrooms, and red peppers.  Cook over medium-low heat until tender.  (note: I had enough grease leftover from cooking the sausage.  If the pan seems dry, add 1 tablespoon butter or oil prior to adding the veggies).  

Stir in the spinach and cook for another minute or two, then spoon the vegetables evenly over the sausage in the baking dish.

Meanwhile, crack all of the eggs into a large bowl.  Whisk in the milk and pour the egg mixture over the vegetable mixture.

Sprinkle the cheeses and paprika over the eggs.

Bake the casserole, uncovered, for 30-35 minutes or until the center is set and a thermometer inserted into the center reads 165 degrees F.  Allow the casserole to stand for at least 10 minutes before slicing and serving.


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