Tear the break into chunks and layer in the bottom of a (large) greased baking pan
Wilt the spinach if fresh, thaw if frozen; drain and add over the bread
Add the sausage and cheese.
In a pan stir together about 1 cup each of milk and cream, or 2 cups half and half with paprika, salt and pepper (salt is optional, cheese can add a a lot already. Paprika is important). Beat in the eggs.
Add the mix to the pan.
Bake for about an hour, cut into squares and serve for brunch, accompany with fruit.
This last time I added 1 cup each of hemp seed and chia seed. I started out by toasting in coconut oil the flax, hemp, chia, sesame and wheat germ all stirred in together. This had a fabulous nutty taste once toasted. I sent whole nuts through the food processor for bits instead of whole – next time a nut grinder might be better for more even chunks, but still good. I used coconut oil instead of canola oil in the syrup and I think it was much better.
1/2 of a small red bell pepper, cut into thing bite-size strips
3/4 cup evaporated fat-free milk
1/4 tsp. dried thyme, crushed
1/8 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Thin strips red bell pepper (optional)
Preheat oven to 375°F. Coat six 6- to 7-inch individual round baking dishes or pans* with nonstick cooking spray. Carefully press tortillas into dishes or pans. Sprinkle with cheese.
In a small covered saucepan cook the broccoli and bell pepper strips in a small amount of boiling water about 3 minutes or until crisp-tender. Drain well. Sprinkle cooked vegetables over cheese in baking dishes.
In a medium bowl whisk together eggs, evaporated fat-free milk, thyme, kosher salt, and black pepper until well mixed. Pour egg mixture over vegetables in baking dishes. Place on baking sheet.
Bake for 25 to 30 minutes or until puffed and a knife inserted near the center of each comes out clean. Let stand for 5 minutes before serving. If desired, garnish with additional strips of bell pepper.
Nutrition facts per serving: 185 cal., 8 g total fat (3 g sat. fat), 151 mg chol., 314 mg sodium, 13 g carbo., 6 g fiber, 15 g pro.
*Note: Or coat six 6-ounce custard cups with nonstick cooking spray. Cut each tortilla into 6 wedges. To form crust, press 3 tortilla wedges into each custard cup with the points toward center. Tortillas do not have to cover cups completely. Continue as directed