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Spinach-Sausage Egg Bake


  • 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 large eggs
  • 2 cups whole milk
  • 1 cup shredded provolone cheese


  • 1. 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.
  • 2. 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.
  • 3. Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts


Average Rating:
  • Nancy
    Jan 25, 2019
    I've been making this for years and we love it. I have the exact recipe in a 1990 edition of All New Brunch Cookbook by Pillsbury. It's one of the paperback cookbooks. The recipe is called Spinach Sausage Brunch Casserole.
  • herosquad
    Mar 27, 2010

    This was a hit at my Christmas brunch. Easy and yummy.

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