Ingredients
- 9 eggs
- 3 french bread
- 1 tomato (plum)
- 1/2 jely rolly (pan)
- 700 ml milk
- 190 gr swiss cheese
- 130 gr bulk pork sausage
- 120 gr onions
- 38 gr spinach (frozen chopped)
- 6 gr thymne (fresh)
- 5 ml dry mustard
- 3 gr salt
- 1 gr pepper (freshly ground)
over medium-high heat; drain on paper towels. Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage and spinach to combine; cool completely. Arrange bread in shallow 3 litre baking dish. Sprinkle 1 cup cheese over top, then layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; sprinkle top with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1 hour or until center is just set. Let stand 10 minutes before serving. (wrv) until center is just set.