ingredients

  • 1 lb bulk Italian sausage
  • 1 cup onion, chopped
  • 1 7 oz jar roasted red peppers, drained and chopped, divided
  • 1 10 oz box frozen chopped spinich, thawed and well drained
  • 1 cup all-purpose flour
  • ¼ cup parmesan cheese, grated
  • 1 tsp dried basil
  • ½ tsp salt
  • 8 eggs
  • 2 cups milk
  • 1 cup shredded provolone cheese
  • fresh rosemary sprigs, optional

directions

1. In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased 3 qt baking dish. Sprinkle with half of the red peppers and all of the spinach. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
2. Bake at 425ºF for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 inures before cutting. Garnish with rosemary, if desired.

MacGourmet downloadChristmas Breakfast Casserole. To import, drag image to your MacGourmet recipe box.

servings/yield

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