SPINACH AND EGG CASSEROLE ( Robin Tite Tull)

By LADONMANK

Ingredients

• 1 ) 1 pound Italian sausage Edit Delete
• 2 ) 1 cup chopped onion Edit Delete
• 3 ) 1 jar (8 oz.) roasted red bell peppers, drained and sliced, (reserve 1/4 cup for garnish) Edit Delete
• 4 ) 3 cups fresh baby spinach Edit Delete
• 5 ) 1 cup flour Edit Delete
• 6 ) 1/4 cup grated Parmesan cheese Edit Delete
• 7 ) 1 tablespoon chopped fresh basil Edit Delete
• 8 ) 1/2 teaspoon salt Edit Delete
• 9 ) 2 cups milk Edit Delete
• 10 ) 8 eggs Edit Delete
• 11 ) 1 cup shredded provolone cheese

Preparation

Step 1

Preheat oven to 375. Coat a 9x13 inch baking dish with non-stick cooking spray. In a large skillet, brown sausage and onions. Remove from skillet and drain on paper towels. Arrange sausage mixture in prepared dish. Add 1/2 cup red peppers over sausage mixture; top with spinach. In a large bowl combine flour, parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach layer. Bake for 30 - 35 minutes or until knife inserted in center comes out clean. Sprinkle with Provolone cheese and add remaining sliced red peppers for garnish. Bake an additional 1-2 minutes or until cheese is melted. Let stand 5 minutes