Spinach Sausage Egg Strata - cooking recipe

Ingredients

1 lb of mild bulk breakfast sausage (Bob Evans is leanest)
1/2 cup diced green onion
2 fresh garlic cloves, minced
10 ounces frozen chopped spinach, Thawed, drained and squeezed of all juice
1 cup seasoned stuffing mix (I like Pepperidge Farm)
8 -10 slices trimmed bread, buttered on one side
3 cups shredded monterey jack cheese (Mozzarella works too!)
6 large eggs, slightly beaten
1 pint half-and-half (or substitute 2% milk)
1/2 cup skim milk
4 tablespoons shredded parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt

Preparation

Spray 9x13x2 baking dish with cooking spray.
Trim crusts off bread, butter one side and place buttered side down in baking dish.
In skillet, brown sausage until just about cooked through.
Add green onions and garlic cloves and cook just until soft.
Make sure sausage is crumbly and not in big chunks. Drain off any excess grease.
Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet.
Pour 1/2 C Skim Milk over the bread slices to moisten.
Sprinkle Shredded Monterey Jack Cheese over bread slices.
Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing.
Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
Pour egg mixture over Sausage mixture in baking dish.
Bake at 375 degrees (F) for 35 min until just about set.
Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned.
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.