Eggs Florentine Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 large onion chopped
- 2 tablespoons butter
- 1/4 teaspoon paprika
- 2 cups 2% milk
- 1 pound bulk pork sausage
- 12 large eggs
- 1 cup sliced fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
- 1 cup (4 ounces) shredded swiss cheese
- 1 cup (4 ounces) shredded sharp cheddar cheese
- Carbohydrate 2.92740309538752 g
- Cholesterol 878.299396368847 mg
- Fat 31.8643704054276 g
- Fiber 0.288038755221608 g
- Protein 31.2108351192461 g
- Saturated Fat 10.7461845679771 g
- Serving Size 1 1 serving (196g)
- Sodium 534.834712348809 mg
- Sugar 2.63936434016591 g
- Trans Fat 4.3745006206187 g
- Calories 424 calories
Directions Preheat oven to 350degrees. 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 13x9-in. baking dish. In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage. In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165degrees. Let stand 10 minutes before serving. Yield: 12 servings. Originally published as Eggs Florentine Casserole in Taste of Home December 2015, p43 Nutritional Facts 1 piece equals 271 calories, 20 g fat (9 g saturated fat), 226 mg cholesterol, 344 mg sodium, 6 g carbohydrate, 1 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend
