Spinach-Sausage Egg Bake

1 pound bulk sausage
1/2 cup onion, chopped
7 ounces roasted red pepper, drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup all-purpose flour
1/4 cup Parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon salt
8 large eggs
2 cups milk, 2% lowfat
1 cup provolone cheese, shredded

Per serving: 638 calories, 30 grams protein, 45 grams fat (18 saturated), 27 grams carbohydrate and 3 grams dietary fiber.

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach.

In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into 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.

Serving Size: Serves 6-People

Number of Servings: 1

Recipe submitted by SparkPeople user KINGSIZED1.