Christmas Breakfast Casserole
1 pound bulk Italian sausage
1 cup chopped onion
1 jar (7 ounces) roasted red peppers, drained and chopped, divided
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
2 cups milk
1 cup (4 ounces) shredded provolone cheese
Fresh rosemary sprigs, optional
Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.
In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers.
Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Garnish with rosemary if desired. Yield: 10-12 servings.