Spinach Sausage Egg Bake 27 Feb 18

Spinach Sausage Egg Bakesubmitted by Lonnie Carda of New Ulm

1 lb bulk Italian sausage

1/2 c chopped onion

1 (7 oz.) jar roasted red peppers, drained, chopped and divided

1 (10 oz.) pkg frozen chopped spinach, drained and squeezed dry

1 c flour

1/4 c Parmesan cheese

1 t basil

8 eggs

2 c milk

1 c shredded Provolone cheese

Cook sausage and onion and drain. Place in greased 3 qt baking dish. Sprinkle with 1/2 of peppers, top with spinach. Combine flour, Parmesan, basil, whisk eggs and milk. Pour over spinach. Bake 425° uncovered 15-20 or until knife inserted comes out clean. Top with Provolone and rest of peppers. Bake 3-5 minutes more – let set 5 minutes.