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1
Spray 9x13x2 baking dish with cooking spray.
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2
Trim crusts off bread, butter one side and place buttered side down in baking dish.
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3
In skillet, brown sausage until just about cooked through.
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4
Add green onions and garlic cloves and cook just until soft.
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5
Make sure sausage is crumbly and not in big chunks. Drain off any excess grease.
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6
Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet.
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7
Pour 1/2 C Skim Milk over the bread slices to moisten.
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8
Sprinkle Shredded Monterey Jack Cheese over bread slices.
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9
Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing.
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10
Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
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11
Pour egg mixture over Sausage mixture in baking dish.
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12
Bake at 375 degrees (F) for 35 min until just about set.
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13
Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned.
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14
This can be made the night before and put in refrigerator, cover with plastic wrap overnight. Remove plastic and bake. I like to garnish with a tomato rose or radish mouse. When serving, I cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.
