Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.—Lisa Speer, Palm Beach, Florida
Scrambled Egg Spinach Casserole
Scrambled Egg Spinach Casserole
Prep Time
40 min
Cook Time
45 min
Yield
8 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon plus 1/2 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 2 cups 2% milk
- 1/2 pound bulk Italian sausage
- 1/2 cup chopped sweet onion
- 12 eggs
- 3 tablespoons half-and-half cream
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups (6 ounces) crumbled feta cheese
- TOPPING:
- 3/4 cup soft bread crumbs
- 1 tablespoon butter, melted
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
Directions
- In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
- Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside.
- In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.
- Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 319 calories, 21g fat (10g saturated fat), 360mg cholesterol, 763mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 21g protein.
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