Monday, December 7, 2015

Christmas Breakfast Casserole

sAwqst9p1PkPb1VABCJrXor468QNHmj7PALT01CdZpQ

Christmas 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 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. 

No comments:

Post a Comment