Eggs Benedict inspired this dish. Why and how? Well, I wanted to make eggs benedict for a birthday lunch I was having for my dad. But I really didn’t want to stand over the stove praying for poached eggs to turn out. And honestly, he won’t care if they are poached or baked in a casserole dish. So I picked what was easier for me. There, that’s how this dish came about.

Most of the time I think casseroles get a bad rap because they are just some bread mixed and soaked with eggs and cheese and some nasty vegetable and then baked. Usually what your grandma would make because she can’t make anything else. And if you put it that way, ya, that’s gross. However, this casserole has english muffins, mostly egg whites, low fat milk, chicken apple sausage (sweet and savory) and spinach. And only a little cheese on top to help it brown up real pretty like. It is pleasing to the eye, stomach and saddlebags.

Serves 4-5
4 english muffins, halved
11 eggs, separated (half of the yolks will be used for the hollandaise sauce)
1/2 cup low fat milk
1/2 tsp salt
1/2 tsp pepper
2 cups spinach
3 chicken apple sausage links, sliced
1/2 cup mozzarella cheese

Spray a casserole dish with non stick spray. Lay the english muffin halves on the bottom of the dish in a single layer.

Top with a layer of the sliced sausage, then lay the spinach over the sausage.
Whisk the 11 egg whites, 6 egg yolks, salt, pepper and milk. Pour mixture over the spinach. Sprinkle with the cheese. Cover and set in the fridge overnight, or for at least 4 hours.
* I made this around 6 am, and we were eating it for lunch around 12 noon.

Take it out of the fridge about 30 minutes before you are ready to bake it. To bring it up to room temperature.

Preheat the oven to 350 degrees. Leave the top on the dish and bake for about 30 minutes. Take the top off and bake for another 15 minutes.
Cut into 4 or 5 pieces, serve topped with hollandaise sauce and a side of asparagus.

*I forgot to take a picture. Oops…