Brunch? Make a cheesy sausage, spinach and egg bake that's crisp on the top and like a quiche on the bottom.
Sausage-Spinach Breakfast Bake
- Prep Time 20 min
- Total 60 min
- Servings 10
- Ingredients 12
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
-
Step4Bake 35 to 40 minutes or until topping is golden brown.
Nutrition
410
Calories
26g
Total Fat
20g
Protein
22g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 240
- Total Fat
- 26g
- 41%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 165mg
- 56%
- Sodium
- 750mg
- 31%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 4g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 25%
- 25%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 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 Choice
1 1/2Tips from the Betty Crocker Kitchens
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