Skip to content

Christmas Breakfast Casserole

Christmas Breakfast Casserole

Christmas Breakfast Casserole

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

8 eggs

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.

Leave a Reply

Your email address will not be published. Required fields are marked *