- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 8 Eggland's Best Eggs
- 2 cups milk
- 1 cup (4 ounces) shredded provolone cheese
- Fresh rosemary sprigs, optional
- Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.
- In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
- Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. Yield: 10-12 servings.
Enjoy this recipe with a sparkling wine.
Reviews for Christmas Breakfast Casserole
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I loved this breakfast casserole, the only thing I did different was cook the sausage, roasted red peppers, onions and spinach all together, then poured the egg mixture over it and then baked it. Now way was it "bland". My family loved it, and I will make it again.
delish dish for a wonderful meal breakfast or any time.
I agree this was a little bland the first time I made this, did give it a go again and reduced the salt to 1/4 tsp. added 1/4 cup shredded cheddar cheese and 1/4 tsp. red pepper flakes with the egg flour mixture, also garnished with diced tomatoes and avocado slices. Wonderful! My family of six loved it! Thank you
This was tasty but I found it to be somewhat bland. The italian sausage would probably be better as a hot blend or using country sausage might be better. It does look very attractive to the eyes.
After reading the reviews of this casserole, I am DEFINITELY going to make it. However, I have a question. The ingredient list calls for 'parmesan' cheese, the directions say 'provolone' cheese. Which one did you all actually use?
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