Scrambled Eg Spinach Casserole

            Makes 8 Serving

2.          tablespoons butter
2           tablespoons all-purpose flour
1/2        teaspoon ground nutmeg
1/8        teaspoon plus 1/2 teaspoon salt , divided
1/8        teaspoon plus 1/4 teaspoon pepper , divided
2           cups 2% milk
1/2        pound  bulk Italian sausage
1/2        cup  chooped sweet onion
12         eggs
3           tablespoons  half-in-half cream
1           package  (10 ounces) frozen chopped spinach , thawed  and squeezed dry
1-1/2     cups (6 ounces) crumbled feta cheese
TOPPING :
1/4         cup solf bread crumbs
1            tablespoo butter , melted
2            tablespoons grated Parmesan cheese
1/4         teaspoon paprika

1.       In a small saucepan , melt butter  . Stir in nutmeg  and 1/8 teaspoon each salt and pepper  until smooth ; gradually  add milk  . Bring to a boil  ; cool and stir  for 2 minutes  or until thickened . Remove  from the  heat ; cool completely .
2.       Meanwhile  , in a large skillet , cook the sausage  , onion  and remaining salt  and pepper over  medium heat  until meat is no longer  pink ; drain . Transfer  mixture  to a greased 13-inchx9-inch baking dish ; set aside .
3.        In a large   bowl , whisk the eggs  and cream . Stir in the spinach  . feta and cooled white sauce  . Pour  over sausage  mixture  . Cover  and refrierate overnight .
4 .      Remove from the refrigator  30 minutes  before baking . For topping  . toss bread crumbs  and melted butter  , sprinkle over  casserole  . Top with Parmesan cheese  and paprika .
5.       Bake uncovered  at 350*  for 45 to 50 minutes  or until a knike inserted  near the center  comes out clean . Let stand for 10 minutes  before serving .
This is a fantastic make ahead casserole  that is ideal  for company . Nutmeg  is a wonderful  complement  to the sausage and spinach  and mild feta .