Do you and your family have a breakfast tradition on the holidays?
Check out what my pals over at The Pioneer Woman had to say about this recipe:
” Every Thanksgiving we have a huge breakfast at my in-laws’ house. It’s a smorgasbord, and it’s also one of those times where our friends who don’t have some place to be join us for way too much food and way too much fun. It’s a sweet time where we spend a good chunk of time at the table, eating ourselves silly, but also sharing the things we are thankful for. I absolutely love Thanksgiving breakfast.
What a special idea!
Ingredients
1-pound bulk Jimmy Dean pork sausage
2 tablespoons Land O Lakes butter
1 large onion, chopped
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
12 large Eggland’s Best eggs
2 cups TruMoo 2% milk
1 cup (4 ounces) shredded Kraft Swiss cheese
1 cup (4 ounces) shredded Kraft sharp cheddar cheese
1/4 teaspoon McCormick paprika
Instructions
Preheat oven to 350°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13×9-in. baking dish.
In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving. Yield: 12 servings.
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Quick Tip: This eggs Florentine casserole makes a marvelous breakfast dish for a potluck.
Thank you to Ree Drummond for this great recipe.
