Egg Casserole with Andouille Sausage
Ingredients
- 8 oz andouille sausage, cut into ½-inch pieces
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby spinach, torn into small pieces
- 12 large eggs
- 1 Tbsp heavy cream
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Sauté sausage and mushrooms in hot oil in a large ovenproof skillet over medium-high heat 5 minutes. Add spinach, and cook until sausage is browned and spinach is wilted.
- Whisk together eggs, cream, salt, and pepper in a large bowl. Stir in sausage mixture. Pour mixture into a lightly greased 13- x 9-inch baking dish if you don't have large ovenproof skillet.
- Bake 20 to 25 minutes or until center is set.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
385
|
385
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 32 | 32 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 939 | 939 |
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