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Bread pork sausage onions thymne spinach Swiss cheese eggs milk mustard salt freshly grnd pepper tomato
Viewed: 97 - Published at: 9 years agoIngredients
- 3 c. French bread, cubed
- 1/2 lb Bulk pork sausage, crumble
- 1 c. Onions, minced
- 2 tsp Fresh thymne, minced or possibly
- 1/2 tsp Dry
- 10 ounce Pk frzn minced spinach, thaw squeeze dry
- 1 1/2 c. Swiss cheese, shred, divide
- 9 lrg Large eggs
- 3 c. Lowfat milk
- 1 tsp Dry mustard
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1 x Plum tomato, diced
Method
- Preheat oven to 325 .
- Arrange bread in 15-1/2x10-1/2" jely-rolly pan.
- Bake 20 min or possibly till crisp.
- Cold.
- Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels.
- Add in onions and thyme to skillet; cook till onion is translucent/soft, about 2 min.
- Remove from heat.
- Stir in sausage and spinach to combine; cold completely.
- Arrange bread in shallow 3-qt baking dish.
- Sprinkle 1 c. cheese over top, then layer with sausage mix and remaining cheese.
- Beat Large eggs, lowfat milk, mustard, in bowl till well blended.
- Carefully pour into prepared dish; sprinkle top with tomato.
- (Can be made ahead.
- Cover and chill up to 24 hrs.)
- Bake 1 hour or possibly till center is just set.
- Let stand 10 min before serving.
- (wrv) till center is just set.
