Today we celebrated St. Patrick’s Day with a taste of Italy: Eggs Florentine Casserole. The recipe is from Karen Weekley and was recently featured in Taste of Home.
This casserole is quite tasty and easy to prepare. We cut back on the number of eggs from 12 to 10 and it made little difference in
Eggs Florentine Casserole
- 1 pound bulk pork sausage we used sweet Italian
- 2 tablespoons butter we used Irish salted
- 1 large onion chopped
- 1 cup fresh mushrooms sliced
- 1 package spinach 10 ounces frozen chopped spinach, thawed and squeezed dry
- 12 large eggs we used 10 eggs
- 2 cups 2% milk
- 1 cup shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon paprika
- Preheat oven to 350 degrees. 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 12×9 inch baking dish.
- In the same skillet, beat butter over medium 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 cheeses and paprika. Bake, uncovered, 30 -35 minutes or until the center is set and a thermometer inserted in center reads 165 degrees. Let stand 10 minutes before serving.