| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | French | Meats, Cheese/eggs, Breads | 8 | Servings |
INGREDIENTS
| -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 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | Plum tomato; diced |
INSTRUCTIONS
Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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