I also like tasty. And I prefer it to look pretty, if possible.
So this bake, or quiche, if you can call it that, fits the bill. What’s the most fun about crustless quiches and egg bakes is that you can really add variety with ingredients you have on hand.
Preheat over to 375
- You’ll need 1 package fresh spinach which is about 3- 4 cups
- 1 package of chicken sausages (4), like chicken apple or smoked chicken or garlic chicken
- 1 cup mozzarella-shredded
- 1 cup parmesan cheese divided
- 8 eggs-beaten
- salt and pepper
- olive oil
Saute the spinach 2-4 minutes until wilted. I always like to drain it well in a colander, pushing out excess water for a few minutes.
Slice the sausage lengthwise and then chop into small pieces, Saute a few minutes in stick-free pan or with a small amount of olive oil until lightly browned.
Lightly grease a 12×9 pan
Place sausage and spinach in it evenly.
Cover with half the parmesan and all the mozzarella.
Add the eggs and using a fork, lightly stir until everything is mixed.
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Add salt and pepper to taste.
Top with remaining parmesan. Starting to look yummy!
And that’s it. Easy right?
If I had onions on hand, which I usually do, I would have added 1/4 cup sauteed chopped onions or even scallions which I LOVE.
Bake at 375 for about 30 minutes until browned and set in the middle.
I like to serve with fresh salsa to add a kick. Tonight I served with a side of roasted cauliflower since the oven was on anyway -gotta kill 2 birds at a time around here!
What’s nice is that this can be a great brunch, lunch or dinner. Even my kids polished it off.