Italian Brunch Bake Recipe

Italian Brunch Bake Recipe photo by Taste of Home

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This is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. —Vivian Taylor, Middleburg, Florida

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Italian Brunch Bake Recipe

Prep: 30 min. + chilling Bake: 55 min. + standing

Yield: 12 Servings

30 55 85

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1 pound baby portobello mushrooms, quartered
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 packages (6 ounces each) fresh baby spinach
8 slices Italian bread (1 inch thick)
12 eggs
1 cup 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
4 cups (16 ounces) shredded Italian cheese blend

Directions

In a large skillet, cook the sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until lightly browned. Transfer to a greased 13-in. x 9-in. baking dish.
In a large bowl, combine the eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 373 calories, 20 g fat (9 g saturated fat), 255 mg cholesterol, 839 mg sodium, 23 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Italian Brunch Bake in Simple & Delicious April/May 2011, p33