Sausage-Spinach Breakfast Bake

 

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) Green Giant® frozen chopped spinach, thawed, drained

2

cups shredded mozzarella or provolone cheese (8 oz)

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

• 1 Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-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.