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Prep 20min
Total60min
Servings10
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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
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Steps
1
Heat oven to 400°F. Grease 13x9-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.
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A bowl of mixed fresh fruits pairs nicely with this egg bake.
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