by Marlis Ziegler
Columnist

Wow, what a difference a week makes so far as the weather. We still have a great deal of winter left, however this little January thaw had us outside scraping ice off the driveway. I even opened a window to get in some fresh air. I was tempted to move the vehicles out of the garage and scrub the floor, but it is Sunday today so I have a good excuse for not cleaning up that mess of salt and sand. My sisters and I have winter birthdays and we like to have our birthday celebrations together. I am thinking that they would like this scrambled egg and spinach dish. I have not yet tried it, but they are good sports when it comes to my serving a new recipe to them. This one appeals to me because I can assemble and refrigerate it in the evening to bake for brunch or luncheon the next day. I am not really fond of nutmeg, but there is not that much in this recipe, so I will use it in the preparation.

Scramble Egg Spinach Casserole

2 Tablespoons butter

2 Tablespoons flour

1/2 Teaspoon ground nutmeg

1/2 Teaspoon salt

1/2 Teaspoon pepper

2 Cups 2% milk

1/2 Pound Italian sausage

1/2 Cup chopped onion

12 Eggs

3 Tablespoon half & half cream

1 Package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 1/2 Cup crumbled feta cheese

Topping

3/4 Cup soft bread crumbs

1 Tablespoon melted butter

2 Tablespoon grated Parmesan cheese

1/4 Teaspoon paprika

Make white sauce with butter, flour, milk and seasonings; bring to boil for 2 minutes and stir until thickened. Remove from heat and cool completely. Sauté the sausage and onion until meat is cooked; drain and put in 9×13 greased baking dish.

In a large bowl beat eggs and cream, stir in spinach, feta cheese and cooled white sauce. Pour over the sausage mixture, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Sprinkle buttered bread crumbs over the casserole; top with Parmesan cheese and paprika. Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted in center comes out clean. Let stand about 10 minutes before serving. Makes eight servings.

Questions or comments:

marlisz@aol.com