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Eggs Florentine Recipe

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This recipe for Eggs Florentine, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. (1 cup) shredded Cheddar cheese
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
1 lb. roll seasoned pork sausage (Jimmy Dean)
8 oz. sliced fresh mushrooms
1/2 c. chopped scallions
2 T. butter
12 eggs, slightly beaten
1 tsp. salt
2 cups. whipping cream
4 oz. (1 cup) shredded Swiss cheese
Paprika

Directions:
Directions:
Heat oven to 350. Grease a 9" x 13" pan. Spread Cheddar cheese on the bottom of the prepared pan. Spread spinach evenly over cheese. Fry sausage until no longer pink; drain and crumble over spinach. Saute mushrooms and scallions in butter; sprinkle over sausage. Beat eggs with cream; pour into the pan. Top with Swiss cheese; sprinkle with paprika. Bake at 350 for 30 to 40 minutes or until set.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Sometimes I use two pkgs. of frozen spinach. I crumble the sausage after it is cooked in the food processor to make it uniform-sized. I often make it the night before and bake it the next day. It can be frozen; thawed and baked. We usually have this for houseguests and Christmas morning.

 

 

 

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