Christmas Breakfast Casserole

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Ingredients

  • 1 pound Johnsonville® Ground Mild 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 large eggs
  • 2 cups whole milk
  • 1 cup shredded provolone cheese
  • Fresh rosemary sprigs, optional

Directions

  • Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all 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.
  • Bake 20-25 minutes or until a knife inserted in 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 minutes before cutting. Garnish with rosemary if desired.
Nutrition Facts

1 serving: 232 calories, 13g fat (6g saturated fat), 170mg cholesterol, 531mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 14g protein.Originally published as Christmas Breakfast Casserole in Country Woman Christmas 1999

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