Sausage Spinach Breakfast Bake
Brunch? Make a cheesy sausage, spinach and egg bake that's crisp on the top and like a quiche on the bottom.
Ingredient
- 1 lb bulk Italian pork sausage
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped (1 cup)
- 1 large red bell pepper, coarsely chopped (1 1/2 cups)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 2 boxes (9 oz each) frozen chopped spinach, thawed, drained
- 2 cups shredded mozzarella or provolone cheese (8 oz)
- 5 eggs, beaten
- 1 1/4 cups milk
- 1/2 cup butter or margarine, melted
- 1 1/2 cups Gold Medal™ self-rising flour
- 1/2 cup grated Parmesan cheese
Direction
- Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
- In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
- In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
- Bake 35 to 40 minutes or until topping is golden brown.
