Sausage Spinach Bake

Porky, cheesy goodness, laced with fresh firm tomatoes over healthy iron rich spinach.  Tasty AND nutritious!!  This is a "sorta quiche" that requires no crust and practically prepares itself.

If you are looking for an easy but striking dish for dinner or a brunch, this one is HIGHly recommended

Serves 6

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 
6 tablespoons parmesan cheese 

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 F for 35 - 40 minutes or until set in the center and nicely browned on top. 

Let stand about 10 minutes before serving.

Cook's Notes:

• I used 4 average sized Roma tomatoes, slicing them about 1/4 inch thick. 
• Cut both ends off each tomato because I wanted consistent looking slices.   
• Be sure to use a VERY sharp knife so you SLICE the tomatoes rather than SQUISH them.
• You CAN use the stuff in the green can for your Parmesan, but the shredded is SO much better.
• If you don't have an 11 X 7 baking dish, you can use an ovenproof 10 " skillet, which holds almost exactly the same amount - just slice it into wedges instead of squares.
• Options: add more and different cheeses, sauteed mushrooms, chopped artichoke hearts...