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Breakfast

Ginny's Breakfast Casserole - 2005
​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 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!

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  • Home
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  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking