Shelly's Recipe

SPINACH & SAUSAGE EGG BAKE

Category: Breakfast Casseroles

1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
10 eggs
3/4 cup 2% milk
2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon salt

In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13-in. x 9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, whisk 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. Yield: 12 servings.