Delicious Breakfast Casserole

                                

Ingredients

• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup (4 ounces) shredded provolone cheese
• Fresh rosemary sprigs, optional

Directions

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