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Spinach-Sausage Egg Bake

By: Barbara Nowakowski

"'I always cook up a storm during the holidays,' says Barbara Nowakowski of North Tonawanda, New York. Spinach and red peppers give festive Christmas color to her satisfying bake that boasts Italian sausage, lots of cheese and a short prep time."

Rate/Review | Read Reviews (14)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 pound bulk Italian sausage
1/2 cup chopped onion
1 (7 ounce) jar roasted red peppers, drained and chopped, divided
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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 shredded provolone cheese

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. In a bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.
Bake, uncovered, at 425 degrees F for 15-20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.