Spinach and Sausage Breakfast Casserole

Serving size:
 6 Servings


    • 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 t
    • salt
    • 8
    • eggs
    • 2 c
    • milk
    • 1 c
    • provolone cheese (shredded)
15 minutes
Ready in
15 minutes


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

Co-op Advantage Program


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.