Besides being delicious, this recipe is also pretty healthy! You’re getting 12 servings, each one with 251 calories.
Although I have to say this was so yummy that I just HAD TO go for seconds… Anna has made a great video on how to put this together, you’ll find the link below if you’d like to watch it. I would highly recommend having a look at her other tasty recipes, too! I served this casserole with baguette slices and some fresh, green salad. My picky eater didn’t even realize there was spinach in it!
Ingredients
1 pound Italian sausage
1/2 diced onion
4 ounces sliced mushrooms
3 cups fresh spinach
12 Eggland’s eggs
1 tsp Italian seasoning
1/2 tsp McCormick garlic powder
1/2 tsp salt
6-8 ounces feta cheese
1 Roma tomato
Instructions:
Slice onion and mushrooms. In a skillet, brown the Italian sausage with the onion and mushroom. Drain any excess fat and place this mixture into the base of a casserole dish. Layer the spinach leaves over the meat. Crumble the feta cheese over the spinach leaves.
In a medium bowl, whisk the eggs. Add in the Italian seasoning, garlic and salt and whisk again. Pour the eggs over the casserole. Push down any spinach stems that stick out above the eggs. Slice the tomato very thinly. Place the tomato slices on top of the casserole. Bake at 375 degrees for 25 minutes. Let rest 5 minutes before cutting.
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Quick tip: Serve with crusty bread and a dollop of sour cream.
Recipe and image courtesy of Anna’s Kitchen – watch her great how-to video!