Ingredients:

  • 1 lb (454g) Italian sausage
  • 10 oz (283g) frozen spinach, thawed and squeezed dry
  • 1/2 cup (57g) shredded cheddar cheese
  • 1/2 cup (57g) shredded mozzarella cheese
  • 1/4 cup (30g) grated parmesan cheese
  • 8 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Pinch of nutmeg (optional)

Instructions:

  1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
  2. Ensure the thawed spinach is thoroughly squeezed dry to remove excess moisture.
  3. In the baking dish, spread the cooked sausage evenly. Top with the squeezed spinach and then sprinkle with cheddar, mozzarella and parmesan cheese.
  4. In a large bowl, whisk together the eggs, heavy cream, almond milk, salt, pepper, garlic powder, and nutmeg (if using) until well combined.
  5. Pour the egg custard evenly over the sausage and spinach layer.
  6. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
  7. Let the casserole rest for 10 minutes before slicing and serving.