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Ingredients
1 Pound bulk Italian sausage
1 Cup onion, chopped
1 (7 oz) Jar roasted red peppers, drained & chopped, divided
1 (10 oz) Package frozen chopped spinach, thawed & well drained
1 Cup flour
1/4 Cup grated Parmesan cheese
1 Teaspoon dried basil
1/2 Teaspoon salt
8 Eggs
2 Cups milk
1 Cup shredded provolone cheese
Instructions
In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased 3 quart baking dish. Sprinkle with half the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake at 425F for 20 to 25 minutes or until a knife inserted near 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.