This is the perfect breakfast, lunch, or dinner. Leftovers were eaten the next morning for breakfast and M took a huge helping to work with him for lunch. Using ingredients on hand, Eli and I created a delicious, hearty dish that costs about .95 cents a serving!
Yield: 12 servings
Ingredients:
4 tablespoons organic butter, unsalted (plus more for the baking dish)
1 lb turkey sausage
2 cup leeks, washed and diced
1 clove garlic, minced
3 cups baby spinach, washed and roughly chopped
6 large, organic eggs
1 1/2 cups organic, whole milk
8 oz. good feta cheese
1/2 cup hard ricotta, grated
1 teaspoon salt
1/2 teaspoon white pepper
5 cups stale bread, cubed
1/2 cup grated Parmigiano-Reggiano
Instructions:
Preheat oven to 350°F. Butter a 9″ x 13″ baking dish and place on rimmed baking sheet. Set aside.
In a large frying pan, melt 1 tablespoon of butter. Add the sausage, breaking it up while sauteing until the meat is no longer pink. This should take about 5 minutes. Place sausage in a bowl and let cool slightly.
In the same pan, add the remaining 3 tablespoons of butter and over medium to low heat, saute until translucent (about 10 minutes). Add garlic and saute for 1 minute. Add spinach and cook until just wilted. Set aside.
In a glass bowl whisk the eggs until combined. Add the milk, feta, ricotta, salt, and white pepper. Mix well.
In large bowl, combine the sausage, vegetables, and cubed bread. Toss to combine.
Pour the egg/cheese mixture over cooked ingredients and mix thoroughly. Place in prepared baking dish. Spread evenly and sprinkle with Parmigiano-Reggiano.
Bake for 40-50 minutes or until no longer wet in the middle. Let rest for 10 minutes before diving in!
- Recipe courtesy of Susan Salzman