-Waldine Van Geffen VGHC42A
3 c French bread; cubed
1/2 lb Bulk pork sausage; crumble
1 c Onions; chopped
2 ts Fresh thymne; chopped or
1/2 ts Dried
10 oz Pk frozen chopped spinach;
-thaw squeeze dry
1 1/2 c Swiss cheese; shred, divide
9 lg Eggs
3 c Milk
1 ts Dry mustard
1 ts Salt
1/4 ts Freshly ground pepper
1 Plum tomato; diced
Preheat oven to 325~. Arrange bread in 15-1/2×10-1/2″ jely-rolly pan.
Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in
large skillet over medium-high heat; drain on paper towels. Add
onions and thyme to skillet; cook until onion is translucent, about 2
minutes. Remove from heat. Stir in sausage and spinach to combine;
cool completely. Arrange bread in shallow 3-quart baking dish.
Sprinkle 1 cup cheese over top, then layer with sausage mixture and
remaining cheese. Beat eggs, milk, mustard, in bowl until well
blended. Carefully pour into prepared dish; sprinkle top with tomato.
(Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1
hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.
Yields
8 Servings