- 12 Eggland's Best eggs (large)
- 8 slices bread, torn
- 5 sausage links, cooked and crumbled
- 1 clove garlic, minced
- 2 Tablespoons fresh parsley
- 2 Cups fresh baby spinach
- 1 Cup fat free half-and-half
- 2 Cups mozzarella cheese, part skim
- 1 Tablespoon salt
- 1 Teaspoon pepper
Spray a 13X9-inch casserole dish with non-stick cooking spray and set aside.
In a large bowl, beat eggs, half and half, salt, and pepper; set aside.
Tear bread into small pieces and set aside in a medium bowl.
Spray a large skillet with non-stick cooking spray; remove sausage from casing and place in
skillet. Add garlic and cook sausage according to package instructions.
When sausage is done cooking, remove from heat, drain, and set aside to cool.
In the same skillet, add spinach and cook over medium heat until just wilted, approximately 1-2
minutes; remove from heat when wilted and mix spinach with sausage.
To prepare casserole, scatter bread on the bottom of the casserole dish, spoon sausage and spinach
mixture over bread. Pour egg mixture carefully into dish, pressing down on sausage and bread to
soak up egg mixture.
Cover dish tightly and refrigerate for an hour to allow egg mixture to soak in.
When ready to bake, remove from refrigerator, sprinkle mozzarella cheese and parsley evenly
over the top of the egg mixture. Preheat oven to 350 degrees F.
Bake for 35-45 minutes or until eggs are set. Allow to cool for 5 minutes before serving.