½ lb bulk sausage cooked and drained
¼ c. chopped shallots
1 clove garlic minced
6 oz. frozen chopped spinach, thawed & drained
1 c. herb stuffing mix 1 ½ c. shredded cheddar cheese
1½ c. half and half
2 T. grated Parmesan cheese
Preheat oven to 375. Spray 6 ramekins with non-stick cooking spray. In a skillet cook the sausage, shallots and garlic; drain and cool. In a bowl beat eggs and half and half, add cheese and sausage mixture, add the spinach and stuffing mix. Fold all ingredients together. Spoon into ramekins, fill ¾ full. Place ramekins in the oven and bake for 30 -40 minutes. Remove from oven and serve.
I served this lovely pie this morning with hash browns. My guests thought it was scrumptious and I had several requests for the recipe.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast