Zutaten für Spinach Brunch Casserole
- Bulk Italian Sausage
- Sliced Mushrooms
- Onion
- Minced Garlic Cloves
- Red Bell Pepper
- Frozen Chopped Spinach
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tsp seasoning salt
- Dry Basil
- 4 large eggs
- 1 cup milk
- 4 oz provolone cheese (shredded)
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Zubereitung von Spinach Brunch Casserole
- Preheat oven to 375°F (190°C).
- Grease a 13 x 9-inch baking pan.
- In a large skillet, brown 1 lb Italian sausage and 4 oz cooked, chopped bacon, crumbling the sausage as it cooks.
- Drain off any excess grease.
- Add 1 medium onion (chopped), 8 oz mushrooms (sliced), and 2 cloves garlic (minced) to the skillet. Cook until onions are softened, about 5 minutes.
- Spread the sausage and bacon mixture evenly in the prepared baking dish.
- Sprinkle half of 1 (12 oz) jar roasted red peppers (drained) over the sausage mixture.
- Top with 10 oz fresh spinach.
- Sprinkle 1 cup shredded mozzarella cheese over the spinach.
- In a large bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 tsp seasoning salt, and 1 tsp dried basil.
- In a separate bowl, whisk together 4 large eggs and 1 cup milk.
- Gradually add the egg mixture to the flour mixture, whisking until smooth.
- Pour the egg mixture evenly over the spinach in the baking dish.
- Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and sprinkle with the remaining roasted red peppers and 4 oz provolone cheese (shredded).
- Return to oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Let stand for 5-6 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
78g
Carbs
7g
