Egg Spinach Casserole

1 pound bulk pork sausage
1/2 cup chopped onion
1 1/2 cups shredded cheddar cheese, divided
10 ounces frozen chopped spinach, thawed -- well drained
4 1/2 ounces sliced mushrooms, drained
12 eggs
2 cups heavy cream
1/4 teaspoon ground nutmeg

In a skillet, cook sausage and onion until the sausage is browned and the onion is tender; drain.

Remove from heat; stir in 1 cup cheese, spinach and mushrooms. Transfer to a greased 13x9 inch baking dish.

In a bowl, beat eggs. Add cream and nutmeg; mix well. Pour over sausage mixture.

Bake, uncovered, at 350F for 35-40 minutes or until a knife inserted near the center comes out clean.

Sprinkle with remaining cheese. Let stand 5 minutes before cutting.

Yield: 12 servings.