Christmas Breakfast Casserole Recipe
Christmas Breakfast Casserole Recipe photo by Taste of Home

Christmas Breakfast Casserole Recipe

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4.5 28 32
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Spicy sausage, herbs and vegetables fill this egg casserole with hearty flavor. I like to make it for my family's Christmas breakfast, but it's delicious anytime of day! —Debbie Carter, O'Fallon, Illinois
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 10-12 servings

Ingredients

  • 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 eggs
  • 2 cups milk
  • 1 cup (4 ounces) shredded provolone cheese
  • Fresh rosemary sprigs, optional

Nutritional Facts

1 each: 232 calories, 13g fat (6g saturated fat), 170mg cholesterol, 531mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 14g protein

Directions

  1. 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.
  2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
  3. 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.
Originally published as Christmas Breakfast Casserole in Country Woman Christmas Annual 1999, p11

Reviews for Christmas Breakfast Casserole

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (9)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 1, 2016

"Very Good"

MY REVIEW
Reviewed Jan. 1, 2016

"Excellent recipe. My only change was I made it the night before and took it directly from the refrigerator to the oven and baked for about 55 minutes."

MY REVIEW
Reviewed Dec. 31, 2015

"My family declared this recipe "a keeper". Used mild Italian (ground pork) sausage. Otherwise followed recipe exactly."

MY REVIEW
Reviewed Dec. 30, 2015

"I don't ususally even review recipes, but I just had to put my 2 cents in this time. It's AWFUL! I don't understand all the good reviews. I followed everything to a T so I think it's just the wrong mix of ingredients . The flour is the worst. Anything would have been better than flour...Bisquick, bread, etc. I don't even know how else to improve this except maybe more seasoning, no flour, add some mushrooms....and maybe use sharp cheddar cheese. The only thing good about this dish is it's pretty to look at. I'm hoping it'll be better tomorrow after it sits all night. If not I will try drowning it in salsa....or throwing it out. And I hate to waste food."

MY REVIEW
Reviewed Dec. 25, 2015

"I used turkey sausage and everyone enjoyed this for Christmas 2015"

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