Description
So much flavour crammed into a light egg bake that will be the star of any brunch.
Ingredients
Scale
- For the sausage:
- 1# ground pork sausage
- 1 large clove garlic, minced
- 1 tsp rubbed sage
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp fennel
- 1/2 tsp thyme
- 1/4 tsp marjoram
- 1/4 tsp red pepper flakes
- 1/4 tsp paprika
- 1/8 tsp ground cloves
- For the egg bake:
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp dried basil, or a nice big pile of fresh basil, sliced
- 3/4 tsp salt
- 1/4 tsp pepper
- A couple large handfuls of fresh spinach, chopped
- 4 ounces package mushrooms, chopped
- 6 green onions, sliced
- 3 roma tomatoes, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
Instructions
- Combine the salt, pepper, sage, fennel, thyme, marjoram, pepper flakes, paprika, and cloves in a mortal and crush with the pestle. Add seasonings to the pork sausage and minced garlic, and with your hands, combine well.
- Brown sausage over medium heat until no pink remains. Add chopped mushrooms for 5 minutes. Add green onions and diced tomatoes and cook for another 2 minutes.
- In a large bowl or pitcher, combine eggs, milk, basil, salt and pepper.
- In a greased 9×13″ pan, spread the sausage mixture on the bottom, sprinkle chopped spinach on top of that, and pour over the egg mixture. Spread the cheeses evenly on top of that.
- Bake at 375 degrees for 35-40 minutes, or until set, and the cheese begins to brown.
