Sausage Spinach Omelet Roll
1 1/2 cup Original Sausage Crumbles
½ cup milk
2 tablespoons all-purpose flour
2 green onions, sliced
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped mushrooms
4 cups packed spinach leaves
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 325F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray.
Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended.
Carefully pour into pan. Bake for 20 minutes or until eggs are set.
Cook sausage and mushrooms in a large skillet over MEDIUM heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted.
Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and ¾ cup cheese. Roll-up.
Place on back on baking pan. Top with remaining ¼ cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices.