Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 t Dry mustard
1 t Salt
1/4 ts Freshly ground pepper
1 Plum tomato -- diced
Preheat oven to 325 . Arrange bread in 15-1/2 x 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.
