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Spinach and Sausage Breakfast Casserole

Prep time
15 mins

Co-op Advantage Program


This egg bake needs little prep or cooking time and can be made with or without meat.


1 lbitalian sausage
1⁄2 conion (chopped)
1 roasted red peppers (7-oz jar, drained)
10 ozspinach (frozen, thawed, drained and squeezed dry)
1 call-purpose flour
1⁄2 cparmesan cheese (grated)
1 tbasil (dried)
1 tsalt
8 eggs
2 cmilk
1 cprovolone cheese (shredded)


In a large skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-quart baking dish. Sprinkle with half the red peppers; top with spinach. In a bowl combine the flour, Parmesan cheese, basil and salt. Whisk together the eggs and milk; stir into the flour mixture until blended. Pour over spinach. Bake uncovered at 425F for 15-20 minutes or until a knife inserted near 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.


Substitute 1-pound fresh spinach, wilted, drained and chopped for the frozen spinach. Replace the Italian sausage with vegetarian sausage if desired.
Serve with fresh fruit and whole grain bread.