Spinach Feta Breakfast Casserole (Buford Quay)
Servings: 0
Ingredients
- 16 ounces cottage cheese lowfat
- 6 large eggs beaten
- 8 ounces feta cheese crumbled
- 2 cups sharp cheddar cheese shredded
- 2 lbs. sausage browned and drained
- 20 ounces frozen spinach chopped
- salt and pepper to taste
Instructions
- Spray a large (11x15) Pyrex dish with Pam. Spread sausage on bottom of
- dish. Mix feta and cottage cheese and spread over sausage. Thaw &
- squeeze water out of drained spinach for next layer. Sprinkle shredded
- cheddar cheese over spinach. Beat eggs with salt & pepper and pour over
- all. Bake at 350 degrees for 1 hour.
Notes
NOTES : I use Bob Evans or Jimmy Dean sausage - 1 lb. of hot & l lb. of mild.
Water chestnuts and artichokes can be added if desired. Recipe By: Buford Quay
Serving Size: 15
Water chestnuts and artichokes can be added if desired. Recipe By: Buford Quay
Serving Size: 15
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