Egg Bake

Another classic in my book.  A child's Christmas memory of presents being opened while eggs, cheese and sausage bubbled away in the oven.  The magic of the timer announcing perfection as the last gift was freed from its colorful wrapping.

I still love to eat Egg Bake.  In more recent offerings I have cut back on the meat, played up the veggies and tried to make it a healthier option.  But still it is Christmas Morning baked with in an egg.

Egg Casserole

1/2  pound Italian spicy sausage, casings removed (The sausage can be left out for a vegetarian dish)
3 garlic cloves, minced
1/2 cup chopped sun-dried tomatoes soaked in 1 cup boiling water
2-3 cups fresh spinach, torn
6 large eggs
4 large egg whites
1 cup milk
1 cup plain yogurt
2 cups grated mozzarella cheese
1/2 teaspoon kosher salt

Preheat oven to 375. Grease13 by 9 by 2-inch glass baking dish.

Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add garlic and saute 3 minutes. Add sun-dried tomatoes, stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.)

Layer spinach on top of sausage.  Whisk eggs, egg whites, milk, yogurt, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese.  Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.