Italian Brunch Bake Recipe

4 1 1
Italian Brunch Bake Recipe
Italian Brunch Bake Recipe photo by Taste of Home
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Italian Brunch Bake Recipe

Read Reviews
4 1 1
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This is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. —Vivian Taylor, Middleburg, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min. + standing

Ingredients

  • 1 pound bulk Italian sausage
  • 1 pound baby portobello mushrooms, quartered
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 packages (6 ounces each) fresh baby spinach
  • 8 slices Italian bread (1 inch thick)
  • 12 eggs
  • 1 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups (16 ounces) shredded Italian cheese blend

Directions

In a large skillet, cook the sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until lightly browned. Transfer to a greased 13-in. x 9-in. baking dish.
In a large bowl, combine the eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Italian Brunch Bake in Simple & Delicious April/May 2011, p33

Nutritional Facts

1 piece: 373 calories, 20g fat (9g saturated fat), 255mg cholesterol, 839mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 24g protein.

  • 1 pound bulk Italian sausage
  • 1 pound baby portobello mushrooms, quartered
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 packages (6 ounces each) fresh baby spinach
  • 8 slices Italian bread (1 inch thick)
  • 12 eggs
  • 1 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups (16 ounces) shredded Italian cheese blend
  1. In a large skillet, cook the sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
  2. In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until lightly browned. Transfer to a greased 13-in. x 9-in. baking dish.
  3. In a large bowl, combine the eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Italian Brunch Bake in Simple & Delicious April/May 2011, p33

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scrapo User ID: 2908723 194802
Reviewed Sep. 26, 2012

"Good but next time I think I will omit the nutmeg and use italian blend cheese instead of mozz"

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