Ingredients
1 pound bulk pork sausage2 tablespoons butter1 large onion, chopped1 cup sliced fresh mushrooms1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry12 large eggs2 cups 2% milk1 cup shredded Swiss cheese1 cup shredded sharp cheddar cheese1/4 teaspoon paprika
Preparation
Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-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.
