Eggs Florentine Casserole

This one and the 2 that follow will make a perfect brunch when your gang gathers to watch the Seahawks WIN Sunday, or great to serve after Church!!
(serves 6-8)

2 T. unsalted Kerrygold* butter, plus more for the dish
3 bunches spinach (about 1&1/2 lbs.), tough stems removed*
1/4 t. ground nutmeg
Kosher salt
Freshly ground pepper
12 large eggs
2 cups whole milk
2 t. grated lemon zest
6 sourdough* English muffins, fork* split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 oz.)
Cream fraiche, for serving

Melt the butter in a large skillet over med.-high heat. Add half of the spinach and cook until wilted, about 2 min. Add the remaining spinach, the nutmeg, 1 t. salt, and a few grinds of pepper. Cook until all of spinach wilts, about 3 more min. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach. Butter a 9x13" baking dish. Whisk the eggs, milk, lemon zest, 1 t. salt, and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces, spinach, scallion, and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight. Remove the casserole from the fridge 30 min. before baking. Preheat the oven to 375. Bake the casserole, covered, until just set, about 25 min. Uncover and bake until the top is lightly browned, about 20 more min. Let cool 10 min. before serving. Serve with crème fraiche.

"Let's thank God for his countless blessings."

Happy Blue Friday, Friends!!! Have FUN today.

Love,

MM