We had this wonderfully, delicious Breakfast Casserole posted in the Taste of Home with our Christmas mid-morning brunch at my house. Everyone marveled at how good it tasted. Well, everyone but my son. He doesn't like Egg Casseroles at all, so I made him Egg Muffins for his egg dish.
My son also had the stomach flu all night, so we just pushed the brunch back a few hours, and he felt well enough to eat with us. He's feeling better now, but he went to bed very early Christmas evening as he was mostly tired and wore out.
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
Fresh rosemary sprigs, optional
In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased 3-qt baking dish (I used a 9x13 baking dish, as I didn't think it would fit in the 3-qt baking dish). Sprinkle with half of the red peppers and all of the spinach.
In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake at 425 degrees for 20 - 25 minutes or until a knife inserted near the center comes out clean. (It actually took close to an hour for mine to cook through. I think it was because DH put it in the oven with a pan of sliced potatoes on top of it. We had so much in the oven that he criss-crossed the pan over the top of the casserole.)
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. (I didn't use the rosemary sprigs, because DH says that the sprigs remind him of eating sticks!) LOL!
It's very yummy!
I'm also not a biggy on egg casseroles, but this one is outstanding!
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