Pat Estey

Pat Estey

MA, CFRE (he·him·his)

Greater Vancouver, British Columbia

Holiday Recipe: Sausage-Spinach Breakfast Bake

Recipe by Betty Crocker


Ingredients


Filling

  • 1 lb bulk Italian pork sausage
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped (1 cup)
  • 1 large red bell pepper, coarsely chopped (1 1/2 cups)
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed, drained
  • 2 cups shredded mozzarella or provolone cheese (8 oz)


Topping

  • 5 eggs, beaten
  • 1 1/4 cups milk
  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups Gold Medal™ self-rising flour
  • 1/2 cup grated Parmesan cheese


Directions

  1. Heat oven to 400°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
  2. In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
  3. In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
  4. Bake 35 to 40 minutes or until topping is golden brown.