Christmas Breakfast Casserole Recipe

By kddozier

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

Preparation

Step 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. Bake at 425° 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 minutes before cutting. Garnish with rosemary if desired. Yield: 10-12 servings.