1-1/2 pounds mild Italian bulk sausage
8 oz. fresh mushrooms, sliced
2 T. butter
1/4 c. white wine
1/4 garlic powder or to taste
3 large Swiss chard leaves, rolled and sliced thin
1 c. mild cheddar cheese, grated
14 large eggs
1- 3/4 cups milk
2 T. Dijon mustard

Preheat oven to 350 degrees. In a skillet brown and drain sausage; spread evenly over bottom of 9 x 13 baking dish. Sauté mushrooms in butter, wine and garlic powder until almost all liquid is absorbed. Spread mushrooms over sausage. Next, layer swiss chard and cheese.

In bowl beat the eggs, milk and Dijon mustard and pour evenly over all. Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch). Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes. Serve with a dollop of sour cream and chopped chives on top.

Yields:

Serves 6-8