Ingredients
8 large eggs
2/3 cup heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound pork breakfast sausage
12 ounces frozen spinach - thawed, squeezed dry, and roughly chopped
1 1/2 cups cheddar cheese - grated
1 tablespoon marjoram
1 tablespoon dijon mustard
Preparation
Position a rack in top third of oven; preheat to 350°F.
Whisk eggs, cream, dijon mustard, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
Cook sausages in a skillet over medium heat, turning often, until browned all over, about 10 minutes. Transfer to a 10" x 10" square baking pan.
Scatter spinach, 1 ¼ cup cheddar cheese, and marjoram over the sausage, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle the reserved ¼ cup cheese over.
Bake until casserole is puffed and golden brown, about 60 minutes. Serve warm or at room temperature.
