Quiche Sausage Breakfast

Ingredients

• Cooking spray
• 2tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1 medium onion, diced
• 8 ounces button mushrooms, sliced
• Salt and pepper, to taste
• 1 box (10 oz) Cascadian Farm™ premium organic frozen spinach, defrosted and squeezed dry
• 4 ounces crumbled feta cheese
• 12 eggs
• 6 English muffins, split
• 6 slices pork breakfast sausage, cooked and cooled (about 1 pound)
• 6slices Swiss cheese

Instruction

1. Preheat oven to 350°. Spray a 13×9-inch pan with cooking spray. Set aside.
2. Heat the olive oil in a medium-sized skillet over medium high heat. Add in the red pepper flakes, garlic and onion, and cook until just translucent and fragrant, about 3 minutes.
3. Add in the mushrooms, season with salt and pepper, and cook until the mushrooms are tender and they have released all of their moisture (the pan should look dry).
4. Add in the spinach, and cook just until the spinach is warmed through, about 2 minutes. Transfer mixture to a paper towel-covered plate, top with additional paper towels and press down to absorb any extra moisture.
5. Spread the spinach mixture in one layer in the prepared baking sheet. Sprinkle the feta on top. In a large glass measuring cup, whisk the eggs until light and frothy.
6. Pour over the spinach mixture evenly. Bake in preheated oven for 18-20 minutes or until the egg is completely set. When the baking pan is cool enough to touch, run a knife along the sides, and then invert onto a cutting board. Cut into six equal-size egg patties.
7. To assemble the sandwiches: Top the bottom half of an English muffin with an egg patty, a sausage patty, and a slice of Swiss cheese. Top with other half of the English muffin.
8. To freeze: Wrap each sandwich tightly in plastic wrap, then place in a large zip-top freezer bag. Freeze for up to six weeks.
9. To reheat: Unwrap from plastic wrap, then wrap in a paper towel, microwave at 70% power for 2-3 minutes, or until the sandwich is heated through.