In order to shake things up a bit, I’m going to start a recipe of the month. They’ll not all come from me. A sweet reader has offered to help me, so she will be submitting a recipe every so often. We are working out the details–aka, I just e-mailed her about how often she’d like to post. 🙂
I hate the recipe posts that have TONS of chit-chat before the recipe, so I refuse to do that to you. If you have questions, please post them in the comments.
PS. I don’t take a lot of pictures of my food, and I forgot to do it this time too. The pic is from the leftovers in my fridge. LOL
1 lb ground sausage, any spice level
10 oz frozen, chopped spinach
2 cups shredded sharp cheddar cheese
salt and pepper to taste
Sauté sausage until fully cooked, adding salt and pepper. Meanwhile, thaw frozen spinach in microwave. Remove extra moisture from spinach. Put spinach in with cooked sausage to dry out a bit more. Add a touch more salt and pepper.
In a bowl, whisk eggs until fluffy. Add salt and pepper and cheese.
Option 1: Use a cast iron skill for sausage/spinach mixture. Add a bit of the mixture to the beaten eggs to warm them up. Then pour everything into cast iron skillet. Bake at 350° for 40-45 minutes.
Option 2: Add small amounts of the sausage/spinach mixture to the bowl of beaten eggs. Pour everything into a 9×13 dish. Bake at 350° for 45 minutes.
Remove and let stand for five minutes.
Serving options: Salad, pineapple chunks, and garlic bread.
This is one of my staple meals, and it’s really very easy. It takes about 10-15 minutes to get it ready for the oven if your sausage is thawed. A few minutes longer if it’s still frozen (yep, I’ve sautéed it from frozen many times)
If you make this, let me know how you liked it. 🙂
PS. I don’t know how to make this so you can easily print it. If you know how, please let me know. I have added a print option. I hope it works.