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Sausage-Spinach Breakfast Bake

Brunch? Make a cheesy sausage, spinach and egg bake that's crisp on the top and like a quiche on the bottom.

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( 31 Ratings)

31 Ratings

5 Stars 39%

4 Stars 35%

3 Stars 13%

2 Stars 10%

1 Stars

Member Reviews ( 7 )

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Prep Time 20 min
Total Time 60 min
Servings 10

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) Green Giant® 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

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Directions

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.

EXPERT TIPS

Expert Tips

A bowl of mixed fresh fruits pairs nicely with this egg bake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 240),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 165mg; 165%;
Sodium: 750mg; 750%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 25%;
Calcium: 40%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 5/10/2012 10:47:09 AM REPORT ABUSE EcoButterfly said:

Rating:

Lots of prep work, wish this was a do-ahead. BUT, totally worth the time and effort. This dish was amazing! I used fresh spinach (steamed down). Dissappeared quickly with lots of compliments and recipe requests. Will definitely do again and again.

This reply was: Helpful Inspiring

Posted 11/24/2010 8:29:46 AM REPORT ABUSE Teetom said:

Rating:

I have made this dish twice for a carry in for work and everyone loved it both times. I got numerous requests for the recipe which I gladly passed along. It's easy and quick to make.

This reply was: Helpful Inspiring

Posted 9/4/2010 2:53:21 PM REPORT ABUSE RoyalMom221 said:

Rating:

JUST today made this for brunch! Didn't have spinich so we ommited it, didn't have flour so we substituted that for Bisquick. This was a wonderful meal! Very filling and delish :o)

This reply was: Helpful Inspiring