3 cups spinach leaves 12 large eggs
3/4 C heavy cream 1/4 C fresh parsley
1/4 tsp cracked black pepper 1/2 tsp kosher salt
1/2 tsp garlic powder
4 scallions or green onions, chopped
2 C shredded cheddar cheese or a blend
16 oz ground sausage (I am going to try Italian sausage next time)
Layer spinach leaves in a 9x13 greased baking dish. Top with onions and parsley.
In large skillet, cook sausage over medium heat until browned and crumbled. Whisk together eggs, cream, garlic powder, salt and pepper. Gently fold in cheese.
Layer sausage on top of spinach leaves. Pour egg mixture over sausage, distributing as evenly as possible (just shake it a little!). Bake at 375 for 20-25 minutes until firm (or a little longer if you make it the night before, as I do.) Cut into squares, top with extra onions or cheese if desired. KETO friendly!!! Served this at Christmas last year and it was a winner!
