• 10 oz pkg of frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 12 eggs
• 1/2 cup heavy cream
• 1/2 cup unsweetened plain almond milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• Break up the raw sausage into small pieces and place it in a medium bowl. Squeeze any remaining liquid out of the spinach, and break it up into the same bowl as the sausage. Sprinkle the feta cheese over the mixture and toss lightly until combined. Lightly spread the mixture onto the bottom of a greased 13×9 casserole dish or 18 greased muffin cups.
• Meanwhile, in a large bowl beat the eggs, cream, almond milk, salt, pepper, and nutmeg together until fully combined. Gently pour into the pan or muffin cups until about 3/4 the way full.
• Bake at 375 degrees (F) for 50 minutes (for the casserole) or (30 minutes) for the muffin cups – or until fully set. Serve warm or at room temperature.
Approximate nutrition information per serving:
Per muffin: 137 calories, 10g fat, 1g net carbs, 8g protein
Per square: 206 calories, 16g fat, 1.4g net carbs, 12g protein
I slightly modified this recipe.
• I cooked the sausage before I assembled the casserole.
• I used ½ cup of shredded cheddar cheese (it’s what I had on hand) and I sprinkled it on top.
• I used about 1 cup of heavy cream and didn’t use any almond milk (again I didn’t have it on hand.)
Although the original recipe used a pie plate in the photo, I used a 9 x 13 casserole dish. It’s easier to cut a rectangle it into 12 servings than a circle. Cooled down servings are wrapped and put into the freezer. A quick pop into the microwave and with a hot cup of coffee, I’ve got a yummy breakfast.
Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at Wendy@SimpleThrift.com
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