- 1 pound Johnsonville® Ground Mild 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 large eggs
- 2 cups whole milk
- 1 cup 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 in the 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.
Reviews forChristmas Breakfast Casserole
"I followed the recipe to a T and everyone loved it. I did find it needed to cook a lot longer than the prescribed time as it was still very liquidy after 25 minutes. This is a very heavy and filling breakfast dish and I will probably make it again."
"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 family declared this recipe "a keeper". Used mild Italian (ground pork) sausage. Otherwise followed recipe exactly."
"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."
"This was quite simple to put together. Besides cutting recipe in half, only two of us. When cooking sausage and onion, added 3 minced garlic cloves to the mix. Roasted my own peppers, added some fresh sliced mushrooms and used a mix of Cheddar and Gruyere cheese(used more like 8 oz) instead of Provolone. The only reason I hardly every give these breakfast/brunch casserole's 5 star's is due the fact they always take longer to cook than the recipe states whether I cut them down or not! Very good dish, will make again, BUT will allow for the extra cook time."
"I have made this many times for a brunch. Everyone likes this recipe!"
"Followed the recipe exactly except for using brown rice flour because we are gluten free here. Everyone loved it. The spinach compliments the flavors, not overwhelms them. And it was super easy."
"Excellent! I am not a fan of all those breakfast casseroles that call for some sort of bread or crouton additions. This is so not that! I'd describe it as more of a quiche without the crust. I followed directions as written, but I put all the roasted red pepper in with the spinach instead of some on top. Didn't see the need. Also, I layered sliced provolone on top at the end, as that was all I could find. Worked just fine. Extra yummy reheated the next day. Be careful not to burn the bottom."