Ingredients:

  • 12 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 pound breakfast sausage, removed from casings
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach, roughly chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brown the sausage in the skillet over medium heat. Drain off any excess grease. Add the onion and garlic and sauté until softened. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
  3. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and garlic powder until well combined.
  4. Spread the sausage and vegetable mixture evenly in the bottom of the skillet. Sprinkle with cheddar and mozzarella cheese. Pour the egg mixture over the top.
  5. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown. A knife inserted into the centre should come out clean.
  6. Let the egg bake cool for a few minutes before slicing and serving.