Breakfast |
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Ginny's Breakfast Casserole - 2005
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased three-quart baking dish. Sprinkle with half of the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake at 425 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake two minutes longer or until cheese is melted. Let stand five minutes before cutting. Garnish with rosemary if desired. Makes 10-12 servings.
Taste-tested and approved during Christmas, 2004!
- 1 pound bulk sausage
- 1 cup onion -- chopped
- 7 ounces roasted red peppers, chopped -- drained, divided
- 10 ounces chopped spinach, frozen -- thawed, drained
- 1 cup all-purpose flour
- ¼ cup parmesan cheese -- grated
- 1 teaspoon basil -- dried
- ½ teaspoon salt
- 8 eggs
- 2 cups milk
- 1 cup (4oz) provolone cheese -- shredded
- fresh rosemary sprigs -- optional
PREPARATION
In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased three-quart baking dish. Sprinkle with half of the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake at 425 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake two minutes longer or until cheese is melted. Let stand five minutes before cutting. Garnish with rosemary if desired. Makes 10-12 servings.
Taste-tested and approved during Christmas, 2004!