I made this for dinner tonight. I'm so lovin' it. The recipe says it serves 12, but if you looked in my kitchen right now, the only thing you would find is a piece of sausage that I accidentally dropped on the floor. We inhaled it.
1 lb. bulk pork sausage (I used the hot stuff)
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
1 sweet red pepper finely chopped
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
10 eggs
3/4 cup milk
1/2 t. dill weed
1-1/2 t. chili powder
1 t. garlic powder
1 t. pepper
1/4 t. salt
In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.
In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
1 sweet red pepper finely chopped
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
10 eggs
3/4 cup milk
1/2 t. dill weed
1-1/2 t. chili powder
1 t. garlic powder
1 t. pepper
1/4 t. salt
In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.
In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
1 comments:
yummo......that is a ton of cheese so it must be good
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