Toaster Oven Casseroles :: Breakfast Casseroles
1 lb. hot bulk sausage
1 C. sliced mushrooms
1 C. chopped onion
1 lrg. red bell pepper, roasted, peeled, and chopped
1 pkg. frozen chopped spinach, thawed and well drained
1 C. flour
1/2 tea. seasoned salt
1 tea. basil leaves
2 C. milk
2 C. grated Provolone cheese, divided
Preheat oven to 425 degrees F. Grease a 13 x 9-in. baking dish.
Brown, crumble, and drain sausage in lrg. skillet.
Add onions and mushrooms and cook until onions are semi-soft. Arrange sausage mixture in prepared pan. Sprinkle half of chopped pepper over sausage; top with spinach. Sprinkle with 1 C. of Provolone cheese.
In lrg. bowl, combine flour, Parmesan cheese, salt and basil.
In another bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.
Bake at 425 degrees F for 20 to 25 min. or until knife inserted in center comes out clean.
Sprinkle casserole with remaining red pepper and Provolone cheese. Return to oven for an additional 2 min. or until cheese is melted. Let stand 5 min. Cut into squares.
Servings: 8 to 10