Friday, August 12, 2011

Italian Brunch Casserole

serves 12 ( 8 points+)

  • 1 lb. ground Italian sausage
  • 1 c. onion ,chopped
  • 1 roasted red pepper, chopped
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 c. flour
  • ¼ c. Parmesan cheese
  • 1 tsp. basil
  • ½ tsp. salt
  • 8 eggs
  • 2 c. skim milk
  • 1 c. shredded part-skim mozzarella

Cook sausage and onion, until sausage is no longer pink; drain.
Transfer to a 13 x 9 pan coated with cooking spray.
Sprinkle sausage mixture with half of the roasted red pepper and all of the spinach.
Combine flour, Parmesan, basil and salt in a large bowl. Combine eggs and milk. Add egg mixture to flour mixture, whisking until fairly smooth. Pour over spinach. Bake at 425 for 25-30 minutes or until center is set. Sprinkle with mozzarella and remaining red pepper. Bake an additional 5 minutes.

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