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Italian Brunch Bake

Italian Brunch Bake
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
12 ServingsPrep: 30 min. + chilling Bake: 55 min. + standing

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.
© Taste of Home 2013

2 of 2

Italian Brunch Bake (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013