Christmas meals: Eggs Florentine casserole

Eggs Florentine Casserole 

• 2 tbsp Butter 
• 1 Large onion (chopped)
• 1 cup Fresh mushrooms (sliced)
• 10 ounces Frozen spinach (chopped, thawed, and squeezed dry)
• 12 Large eggs
• 2 cups 2% Milk
• 1 cup Sharp cheddar cheese (shredded)
• 1 cup Swiss cheese (shredded)
• 1/4 tsp Paprika
• 1 pound Bulk pork sausage

1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until it’s no longer pink (approximately 6-8 minutes) and should be breaking into crumbles.
2. Drain the meat and transfer it to a greased 13x9-inch baking dish.
3. In the same skillet, heat butter over medium-high heat. Add the onion and mushrooms, cook, and stir for 3-5 minutes or until tender. 
4. Stir in the spinach and spoon the vegetable mixture over the sausage.
5. In a large bowl, whisk the eggs and milk until blended, then pour the egg mixture over the vegetables. Sprinkle with both cheeses and the paprika. 
6. Bake, uncovered, for 30-35 minutes or until the center is set and a thermometer inserted in the center reads 165°. Let stand for 10 minutes before serving.