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Sausage, Roasted Red Pepper, & Spinach Torta Recipe


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     Sausage, Roasted Red Pepper, & Spinach Torta

Category   Breakfast - Brunch
Sub Category   None

16 1/4 inch thick baguette slices
1 tbsp unsalted butter
12oz baby spinach leaves
1 lb ground sausage
1 1/2 cups Gruyere Cheese (or Gouda)
3/4 cup roasted red peppers, diced (from jar)
6 eggs
1 cup heavy whipping cream
1 cup whole milk
1 tsp kosher salt
1/4 tsp pepper

Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl. Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

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