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Spinach-Sausage Egg Bake

 Spinach-Sausage Egg Bake
"I always cook up a storm during the holidays," says Barbara Nowakowski of North Tonawanda, New York. Spinach and red peppers give festive Christmas color to her satisfying bake that boasts Italian sausage, lots of cheese and a short prep time.
6 ServingsPrep: 15 min. Bake: 20 min.


  • 1 pound bulk Italian sausage
  • 1/2 cup chopped onion
  • 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 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


  • In a large skillet, cook sausage and onion over medium heat until
  • meat is no longer pink; drain. Transfer to a greased 3-qt. baking
  • dish. Sprinkle with half of the red peppers; top with spinach.
  • In a large bowl, combine the flour, Parmesan cheese, basil and salt.
  • Whisk eggs and milk; stir into flour mixture until blended. Pour
  • over spinach.
  • Bake, uncovered, at 425° for 15-20 minutes or until a knife
  • inserted near the center comes out clean. Top with provolone cheese
  • and remaining red peppers. Bake 3-5 minutes longer or until cheese

2 of 2

Spinach-Sausage Egg Bake (continued)

Directions (continued)

  • is melted. Let stand for 5 minutes before serving. Yield: 6
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.