Christmas Breakfast Casserole

Total Time:
45 mins
Prep Time:
20 mins
Cook Time:
25 mins
12 servings
Dish Size:
3 Quart
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October 23, 2015


  • 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


  1. Preheat oven to 425 degrees. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased temp-tations® 3 quart oval baker. Sprinkle with half of the red peppers and all the spinach. 
  2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach. 
  3. 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. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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