1. Be sure the ground sausage and spinach are both cooked. For the spinach, you can either wilt fresh spinach or defrost frozen chopped spinach. Either works just fine for this recipe!

2. Preheat oven to 350.

3. Use a 9x13" nonstick pan (or spray with nonstick spray). Roll the crescent rolls out in the bottom of the pan. 

4. Spread the spinach and sausage out evenly on top of the crescent rolls. Top then with both kinds of cheese.

5. In a separate mixing bowl, crack the eggs and pour in the cream. Whisk aggressively. Egg mixture should increase in size as it is whisked. 

6. Add paprika, some black pepper, and 3 pinches of Kosher salt to the mixture and combine well. Pour mixture into nonstick pan to cover all ingredients. 

7. Bake in the oven on a center rack for about 30-35 minutes or until the top ever so slightly browns. Remove from oven.

8. Let cool for about 3 minutes before cutting into 8 pieces. Each piece should be nice and creamy, which is from the heavy cream. The eggs are not undercooked!

Plating: Place one cut piece into the center of the plate. Optional: top with greens for added color and fresh flavor.