This recipe freezes well, and keeps for about a week in the fridge.
Sausage, Spinach and Sweet Red Pepper Breakfast Casserole
16 oz. chicken sausage (I used Isernios)
1 Box frozen spinach
1/4 Cup heavy cream
1 Cup grated cheddar cheese
2 tsp. dried parsley
2 Cloves garlic, minced
1 cup diced sweet red pepper
Kosher Salt and cracked black pepper to taste
Cook sausage and set aside. Sautee red pepper (add a little oil to the pan if needed), and add minced garlic in the last minute or two of cooking. Scramble eggs in large bowl.
Add the rest of the ingredients except the cheese to the bowl with the eggs. Mix well.
Oil a 9×13 inch pan, and pour egg mixture in. Sprinkle cheddar cheese over the top.
Bake at 350 for 15-20 minutes.