Italian Breakfast Bake

Posted on September 7, 2011

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This is an Italian inspired breakfast casserole.  I say inspired because most Italians have a roll and coffee for breakfast.  A frittata would be more authentic.  But here is a nice Italian-American concoction.  OK, maybe an Italian-Idaho concoction.

This is so delicious!  It is wonderful for a brunch on Saturday or Sunday, as it is a little more time consuming than I usually have time for on weekdays.  I like to pair it with Orange Julius and whole wheat muffins of some kind or another.

 Italian Breakfast Bake

1/2 lb. spicy or sweet Italian Sausage

1 diced red onion

1 red pepper, diced (or you can use jarred roasted peppers)

1 package frozen spinach, or 1 bag of baby raw spinach

1 c. flour

1/4 c. Parmesan cheese

1 tsp. dried basil (or 1 T. fresh)

1/2 tsp. salt

2 c. milk

8 eggs

1 c. shredded Mozzarella or thin slices of Provolone

Preheat oven to 425 degrees.

In a skillet cook Italian Sausage.  Drain.  In a bit of the leftover fat cook the red onion and red pepper until soft.  In a 9 x 13 pan that has been sprayed with Pam, spread out the sausage, onions, and peppers. (If you are using jarred roasted don’t cook them with the sausage, just add them at this point).  Steam and drain the bag of fresh spinach, or squeeze water out of the defrosted spinach.  Spread the drained spinach over the sausage and veggies.  In a blender, measure the milk, flour, parmesan, eggs, salt, and basil.  Blend until thoroughly combined.  Pour over the veggies.  Place in  oven and cook about 20 minutes.  It should be lightly browned, puffy, and set.  Sprinkle the Mozzarella or Provolone cheese all over and cook for another 5 minutes or so, until the cheese is all melted.

Serve with Italian Bruschetta topping.  If we don’t make it homemade, we like the tomato-basil kind you can purchase from Costco.  You could also just have it plain or with Salsa or Chili Sauce.

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