Prep: 25 mins | Bake: 30 mins + standing | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

2 tbsp butter

1 large onion, chopped

1 cup sliced fresh mushrooms

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

12 large eggs

2 cups 2% milk

1 cup (4 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/4 tsp paprika

Instructions:

  1. Preheat oven to 350°F. 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 9×13″ baking dish.
  2. 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.
  3. In a bowl, whisk eggs and milk; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30 minutes or until the center is set and a thermometer inserted in center reads 165°F. Let stand 10 minutes before serving.