Ingredients
1 pound bulk pork sausage3/4 cup sliced fresh mushrooms1 small onion, chopped1 package (10 ounces) frozen chopped spinach, thawed and well drained3/4 cup shredded sharp cheddar cheese, divided6 eggs1-1/2 cups egg substitute1 cup half-and-half cream1 cup fat-free milk1/4 teaspoon ground nutmeg
Preparation
In a large nonstick skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in spinach and 1/2 cup cheese. Transfer to a 13x9-in. baking dish coated with cooking spray.
In a large bowl, beat the eggs, egg substitute, cream, milk and nutmeg. Pour over sausage mixture. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before cutting.
