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Scrambled Egg Spinach Casserole



2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
2 cups 2% milk
1/2 pound bulk Italian sausage
1/2 cup chopped sweet onion
12 Eggs
3 tablespoons half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese

TOPPING:
3/4 cup soft bread crumbs
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika


1. In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.

2. Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish; set aside.

3. In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.

4. Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.

5. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Yield: 8 servings.


Nutritional Facts
1 piece equals 319 calories, 21 g fat (10 g saturated fat), 360 mg cholesterol, 763 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.