Spinach and Mushroom Quiche

Bowl Game Deviled Eggs

9-inch unbaked pie shell

2 cups grated swiss

3 eggs

1 cup heavy cream

1/2 cup milk

1/4 tsp. pepper

1/2 tsp. powdered mustard

1 pkg frozen spinach

12 fresh mushrooms

1/2 tsp. salt

8 hard-boiled eggs

2 tbsp. lemon juice

2 tsp. garlic salt

2 tbsp. prepared mustard

1/2 cup mayo

paprika

Sprinkle cheese into bottom of pie shell.  Beat eggs, cream, milk, salt, pepper, and mustard powder together.  Spread spinach over cheese layer.  Pour mixture over everything.  Arrange mushroom caps over the top.  Bake at 350° for approximately 35 minutes or until set and brown.  Cut and serve.  Yield: 4-6.

Cut cooked eggs in half lengthwise.  Remove yolk and mash with fork.  Blend yolks and remaining ingredients until smooth (add more mayonnaise if necessary to get right consistency).  Refill whites with mixture and sprinkle lightly with paprika.  Chill.  Yield: 16.

Sausage Brunch

The Rocky Balboa Protein Boost

8 oz. package sausage

6 slices bread

1 cup shredded cheddar

6 eggs, beaten

2 cups milk

1 tsp. dry mustard

a baker's dozen (raw)

In a greased 9x13 inch baking dish, arrange the following layers:  layer of bread strips, layer of cut-up sausages, layer of shredded cheese.  Mix eggs, milk, and mustard together and pour over the layers.  Cover with foil and let stand in refrigerator overnight.  Bake, uncovered, at 350° for approximately 50-55 minutes.  Cut into squares and serve.  Yield: 8.

Crack-open eggs into a large glass.  Enjoy.