This egg bake needs little prep or cooking time and can be made with or without meat.
|1 lb||italian sausage|
|1⁄2 c||onion (chopped)|
|1||roasted red peppers (7-oz jar, drained)|
|10 oz||spinach (frozen, thawed, drained and squeezed dry)|
|1 c||all-purpose flour|
|1⁄2 c||parmesan cheese (grated)|
|1 t||basil (dried)|
|1 c||provolone 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.