Ilse's Spinach Sausage Brunch Casserol
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb bulk italian sausage1 cup onion, chopped8 ounces provolone cheses, shredded and divided in 22 Roasted red peppers, chopped ans divided in 210 ounces frozen chopped Spinach-thawed and drained1/4 cup parmesan cheese8 eggs--use good quality eggs1/2 tsp salt2 tblsp chopped fresh parsley, or basil
Brown sausage, onion, peppers and mushrooms until browned, and drain extra oil on paper towels. Mix in the spinach, and place this mixture in the bottom of a greased 9/13" baking dish. Put half the provolone cheese and half the roasted red pepper on top, and then sprinkle the parmesan cheese on top of everything.
In a large bowl whisk the eggs and cream until well blended. Wisk in the salt and fresh parsley. Pour the egg mixture evenly over everything. Bake at 425 20-25 minutes, or until a knife inserted into the center comes out clean, and casserole is lightly browned. Sprinkle remaining red peppers, and provolone cheese on top, and bake another 2-3 minutues until the cheese is melted. Let stand 5 minutes, and then cut into squrares.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEEEBERRY.
In a large bowl whisk the eggs and cream until well blended. Wisk in the salt and fresh parsley. Pour the egg mixture evenly over everything. Bake at 425 20-25 minutes, or until a knife inserted into the center comes out clean, and casserole is lightly browned. Sprinkle remaining red peppers, and provolone cheese on top, and bake another 2-3 minutues until the cheese is melted. Let stand 5 minutes, and then cut into squrares.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEEEBERRY.
Nutritional Info Amount Per Serving
- Calories: 513.7
- Total Fat: 41.5 g
- Cholesterol: 286.0 mg
- Sodium: 1,026.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.9 g
- Protein: 25.3 g
Member Reviews