Christmas Breakfast Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 cups milk
- 8 eggs
- 1 teaspoon dried basil
- 1/4 cup grated parmesan cheese
- 1 cup chopped onion
- 1 pound bulk italian sausage
- 1 package (10 ounces) frozen chopped spinach thawed and well drained
- 1 jar (7 ounces) roasted red peppers drained and chopped, divided
- fresh rosemary sprigs optional
- 1 cup (4 ounces) shredded provolone cheese
- Carbohydrate 18.0261173888167 g
- Cholesterol 44.2930201254593 mg
- Fat 17.1312186207091 g
- Fiber 0.638733347583167 g
- Protein 13.1565152761431 g
- Saturated Fat 6.78665917762919 g
- Serving Size 1 1 -12 serving (221g)
- Sodium 632.20378938007 mg
- Sugar 17.3873840412335 g
- Trans Fat 1.05939157220285 g
- Calories 281 calories
Directions Preheat oven to 425degrees. 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 near 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. Originally published as Christmas Breakfast Casserole in Country Woman Christmas Annual 1999, p11 Nutritional Facts 1 serving (1 each) equals 232 calories, 13 g fat (6 g saturated fat), 170 mg cholesterol, 531 mg sodium, 13 g carbohydrate, 1 g fiber, 14 g protein. Print Add to Recipe Box Email a Friend
