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Breakfast favorite transformed for supper

August 31, 2011

I love breakfast foods served for supper. Scrambled eggs, crispy bacon, hot buttered biscuits...what could be better?
The church I grew up in used to have breakfast together following sunrise services on Easter morning. My mom found this recipe and began taking it to church for Easter breakfast. She did not prepare it any other time.
Our church began a Christmas breakfast tradition a few years ago, and I began preparing the casserole. Advanced preparation makes this dish work so well with the early morning event. Everything can be put together the night before and placed in the refrigerator. The next morning, the dish can be placed in the oven for 40-45 minutes while you get ready.
As with several other favorite dishes, the husband began complaining about only preparing this dish once a year. Bless his heart.
So recently, we began looking at some of our favorite dishes to see what we could do to still have our favorite foods, while minimizing kitchen time. This dish is a compromise.
We transformed this dish into a supper meal. It takes a little advanced planning, and the husband is required to touch the oven, but it is worth it.
I prepare all of the vegetables and meat, mixing everything together on a Sunday afternoon, then divide it into two baking dishes. Maybe that Saturday night, we will bake the first dish, then the second dish is in the refrigerator for later in the week.
Two or three days later, all the husband has to do is pre-heat the oven and place the second dish in for 40-45 minutes, as I drive home. The great thing is, that mess in the kitchen was pretty much dealt with on Saturday, and there is a fantastic casserole cooked and waiting on me when I get home.

Eggs Florentine Casserole

1 10 oz. pkg. frozen chopped spinach
1 pound ground pork sausage, cooked
2 cups sliced fresh mushrooms, sauteed
6 green onions, chopped and sauteed
2 Tablespoons of butter
12 large eggs, lightly beaten
2 cups whipping cream
1 pkg. Swiss cheese slices
1/4 teaspoon paprika
u Cook spinach in the microwave, drain well. Place Swiss cheese slices in the bottom of the baking dish. Spread the cooked spinach over the cheese. Brown the sausage in a large skillet, stirring until it crumbles. Drain and place over the spinach. Saute green onions and mushrooms in butter over medium high heat in skillet until tender. Sprinkle veggies over sausage. In a separate bowl, combine eggs and whipping cream, beating with a wire whisk. Pour egg mixture over veggies and sausage. Top with Swiss cheese and sprinkle with paprika.
u Bake uncovered for 40 minutes at 350 degrees.

Gwen Sisson is the Lifestyles Editor for Starkville Daily News. Contact her at

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