The Dutch Colonial Inn is a beautiful bed and breakfast set in a quiet charming neighborhood in Holland, Michigan. Dutch Colonial Inn Bed and Breakfast
Holland, Michigan

Accommodations include Honeymoon Suites, Jacuzzi Tubs and Fireplaces

Contact the Innkeepers | Introduction | Guest Rooms/Rates | Area Attractions | Parlor, Living Room and Sun Room Pictures | Breakfast Menu | Our Favorite Recipes | Cranberry Crumble Coffee Cake | Twelfth Night Scones | South Haven Stuffed French Toast w fruit topping | How to Find Us |
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Ingredients

1 (9 inch) frozen pastry shell
8 oz turkey sausage
1/4 cup chopped onion (can use green onion)
1 garlic clove, minced
1/2 (10 oz.) pkg frozen chopped spinach, cooked, drained well (about 5/8 cup)
1/2 cup herb-seasoned stuffing mix
1 1/2 cups shredded Monterey Jack cheese (6 oz.)
3 eggs, slightly beaten
1 1/2 cups cream
2 tablespoons grated Parmesan cheese
sprinkle Paprika

Directions

Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature 10 minutes; do not prick the pastry shell. Bake 7 minutes. Remove from oven, set aside. Reduce oven temperature to 375 degrees. In a medium skillet, cook sausage, onion and garlic over medium-high heat until sausage is done, stirring occasionally. (I use the microwave.) Drain sausage mixture, when cool, crumble. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in the pastry shell. In a medium bowl, combine eggs and cream with a fork or whisk until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika.

Bake 15 minutes longer or until a knife inserted in the center comes out clean.

Let stand 10 minutes before serving.

Makes 6-8 servings. (Sometimes I cook in the microwave for 2-3 minutes on high if it doesn't seem set in the middle.) This can be made the day before and let it set overnight in the refrigerator. Let stand at room temperature a couple of hours before baking.



More Recipes: Cranberry Crumble Coffee Cake | Twelfth Night Scones | South Haven Stuffed French Toast w fruit topping

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Click-on these pages for more information:

 | Introduction | Guest Rooms/Rates | Area Attractions | Parlor, Living Room and Sun Room Pictures | Breakfast Menu | Our Favorite Recipes | Cranberry Crumble Coffee Cake | Twelfth Night Scones | South Haven Stuffed French Toast w fruit topping | How to Find Us |

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Dutch Colonial Inn Bed and Breakfast
560 Central Avenue
Holland, Michigan   49423
(616) 396-3664
Fax: (616) 396-0461
email:
If you have trouble with the email link, please type the email address into the mail client of your choice (Gmail, Yahoo, Hotmail, Outlook, etc.). Thank you!
Bob & Pat Elenbaas, Owners

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