"For our Christmas brunch, I make eggs, sausage and spinach into a snappy casserole. Sometimes I mix in fresh peppers or green chilies, so play with it. —Karen Weekley, Washington, WV..."
INGREDIENTS
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1 pound bulk pork sausage
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2 tablespoons butter
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1 large onion, chopped
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1 cup sliced fresh mushrooms
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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12 large eggs
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2 cups 2% milk
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1 cup (4 ounces) shredded Swiss cheese
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1 cup (4 ounces) shredded sharp cheddar cheese
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1/4 teaspoon paprika