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Christmas Breakfast Casserole

 Christmas Breakfast Casserole
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
10-12 ServingsPrep: 20 min. Bake: 25 min.

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 Eggland's Best Eggs
  • 2 cups milk
  • 1 cup (4 ounces) shredded provolone cheese
  • Fresh rosemary sprigs, optional

Directions

  • 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

2 of 2

Christmas Breakfast Casserole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 232 calories, 13 g fat (6 g saturated fat), 170 mg cholesterol, 531 mg sodium, 13 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.