SPINACH, SAUSAGE AND EGG CASSEROLE

  • 2 CUPS FRESH CHOPPED SPINACH
  • ½ CUP SHREDDED CHEDDAR CHEESE
  • ½ POUND JIMMY DEAN HOT GROUND PORK SAUSAGE
  • 1 CUP SLICED FRESH MUSHROOMS
  • 3 CHOPPED GREEN ONIONS
  • 1 TABLESPOON BUTTER
  • 6 LARGE EGGS LIGHTLY BEATEN
  • 1 CUP WHIPPING CREAM
  • ½ CUP SHREDDED SWISS CHEESE
  • 1/8 TEASPOON PAPRIKA


         PUT CHEDDAR CHEESE IN BOTTOM OF A GREASED 13X9 INCHE BAKING PAN.

                  PLACE FRESH SPINACH OVER CHEESE.  BROWN SAUSAGE IN SAUTE PAN ON

                  STOVE UNTIL NICE AND CRUMBLY.   DRAIN SAUSAGE AND PUT ON TOP OF

                  SPINACH.  SAUTE MUSHROOMS AND ONIONS IN BUTTER UNTIL TENDER.  PUT

                  OVER SAUSAGE.  COMBINE EGGS AND WHIPPING CREAM.  BEAT WITH A WIRE

                  WHISK UNTIL BLENDED.  POUR EGG MIXTURE OVER MUSHROOM MIXTURE.

                  TOP WITH SWISS CHEESE AND PAPRIKA.

                  BAKE UNCOVERED AT 350 FOR 40 MINUTES OR UNTIL SET.  SERVES 6 PEOPLE.

                  ALL INGREDIENTS CAN EASILY BE DOUBLED TO SERVE 12 PEOPLE.  GREAT

                  FOR AN EASY HOLIDAY BREAKFAST FOR THE LARGER CROWD.


                      





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