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.

Yield

10 minutes

Filling Ingredients

1 pound 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 (8 ounce) package sliced fresh mushrooms (3 cups)
2 (9 ounce) boxes frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 ounce)

Topping Ingredients

5 eggs, beaten
1 1/4 cups milk
1/2 cup butter or margarine, melted
1 1/2 cups self-rising flour
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 400°F (204°C). Grease 13 x 9-inch (3-quart) glass baking dish with shortening or cooking spray.

In 10-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 for 35 to 40 minutes or until topping is golden brown.

Estimated Time

Preparation Time: 20 minutes
Total Time: 1 hour

Additional Information

A bowl of mixed fresh fruits pairs nicely with this egg bake.

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 240), Total Fat 26 g (Saturated Fat 13 g, Trans Fat 1/2 g), Cholesterol 165 mg; Sodium 750 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g, Sugars 4 g), Protein 20 g; Exchanges: 1 Starch; 1 Vegetable; 2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1 1/2

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