Sausage, Spinach and Egg Breakfast Stromboli
1 package refrigerated pie crust (2 crusts)
1 pound pork sausage
½ medium onion, finely chopped
8 ounces mushrooms (white or crimini), chopped
10 ounces box of frozen spinach, thawed and squeezed dry
8 large eggs
½ cup milk
5 scallions, finely chopped, white and green parts
2 cups shredded cheese, mozzarella, Monterey Jack or Cheddar
Salt to taste
Ground black pepper to taste
Preheat oven to 450 degrees. Soften pie crust according to package directions.
In a sauté pan, brown pork sausage and remove to a large mixing bowl, leaving grease. Add onion and mushrooms to pan and sauté over medium heat until onions are soft. Add spinach and cook until heated thru. Remove to bowl with sausage and mix well..
Beat eggs and milk together, reserving 2 tablespoons (to use as an egg wash), and cook over medium heat, stirring frequently to scramble eggs. Cook only until just set, but still moist, stir in scallions, they will finish cooking in the oven..
Open pie crusts on aluminum foil, coated with non-stick cooking spray, spread mushroom/sausage mixture evenly down the center of each crust, leaving the sides clear, and one inch on each end. Place scrambled eggs, evenly divided, on top of mushroom/sausage mixture, and sprinkle evenly with shredded cheese.
On sides of pie crust, make one inch cuts from outside not quite to filling. Fold up ends, then alternately fold the slices from each side up and over the filling. Brush each stromboli with egg wash, lift foil and stromboli to a baking sheet and bake for 15 to 20 minutes or until golden brown.