Christmas Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Spicy sausage, herbs and vegetables fill this egg casserole with hearty flavor. I like to make it for my family's Christmas breakfast, but it's delicious anytime of day! Ingredients:
1 pound johnsonville® mild ground 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°. 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.
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. Yield: 10-12 servings.
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