Spinach & Sausage Egg Bake

I first had this for brunch at my brother's house after my nephew's baptism.  It was so tasty, I had to try making it for my own family.  Results:  Yum-o!  The magazine that we got the recipe from boasts that this dish is just $.90 per serving.  Can't beat that!

Prep:  20 minutes
Bake:  30 minutes
Yield:  12 servings

1 lb bulk pork sausage
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry -- My brother used fresh spinach
6 bacon strips, cooked and crumbled
1/4 c finely chopped onion
1/4 c finely chopped sweet red pepper
1 c (4 oz) shredded Monterey Jack cheese
1 c (4 oz) shredded cheddar cheese
10 eggs
3/4 c milk
2 tsp snipped fresh dill or 1/2 tsp dill weed
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp pepper
1/4 tsp salt

In a large skillet, cook sausage over medium heat until no longer pink; drain.  Spoon into a greased 9x13 baking dish.  Layer with spinach, bacon, onion, red pepper, and cheeses.

In a large bowl, beat the eggs, milk, and seasonings; pour over top.  Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

(March/April 2010 edition of Simple and Delicious magazine)