SAUSAGE SPINACH BAKE

SAUSAGE SPINACH BAKE
1 pound pork sausage
10 ounces frozen spinach, thawed and drained
1/3 cup roasted red peppers or pimientos, diced (about 2 1/2 ounces)
1/2 cup heavy cream
4 eggs
1/4 teaspoon salt
Dash pepper
4 Roma tomatoes, sliced thin (about 8 1/2 ounces total)
6 tablespoons parmesan cheese (1 1/2 ounces)

Brown the sausage in a large skillet; drain the grease if desired. Place in a greased 11x7" baking dish along with the spinach and peppers.

In a small bowl, whisk the cream and eggs. Add the salt and a dash of pepper. Pour over the sausage and vegetables; mix to coat everything with the egg mixture. Arrange the sliced tomatoes in a single layer over the top; sprinkle the cheese over the tomatoes. Bake at 350?35-40 minutes or until set in the center and nicely browned on top. Let stand about 10 minutes before serving.

Makes 6 servings

Per Serving: 413 Calories; 33g Fat; 24g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I don't remember where I found this recipe but it sounded easy to make and I thought it looked pretty. I've tweaked the cooking method a little and added some salt and pepper to the egg mixture. I also used 2 extra tablespoons of parmesan cheese in order to cover the tomatoes more thoroughly. I bought 4 average size Roma tomatoes and sliced them about 1/4 inch thick. I cut both ends off of each tomato and didn't use them because I only wanted nice-looking slices. The carb count is based on the weight of only the portion of tomatoes that I actually used.

I liked this very much and think it would make a pretty dish to serve for brunch. The tomatos are what make it really good. Below you can see one serving. Click the photos to see closeups.

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