Shelly's Recipe

SPINACH SAUSAGE BRUNCH CASSEROLE

Category: Breakfast Casseroles

1 lb bulk Italian sausage
1 bunch green onions, chopped
1 (7 oz) jar roasted red peppers, drained
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup flour
1/4 cup grated parmesan cheese
1 tsp basil
1/2 tsp salt
2 cups milk
8 eggs
4 oz shredded provolone or Monterey jack cheese

Heat oven to 425. Grease a 13x9 inch baking dish. In a large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red pepper for garnish. Chop remaining peppers. Sprinkle over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, parmesan, basil and salt.

In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; heat until well blended. Pour over spinach. (At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.) Bake at 425 for 20-25 minutes or until knife inserted in center comes out clean.

Meanwhile, cut reserved red peppers as a garnish. Sprinkle casserole with cheese. Add red pepper garnish on top. Bake for and additional 1-2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. Serves 10