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A delicious addition to any brunch, this casserole is meaty, cheesy and colorful.
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (4 ounces) roasted red peppers, drained and chopped
1 cup flour
1/4 cup grated Parmesan cheese
1 tablespoon McCormick® Onions, Minced
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon Lawry's® Seasoned Salt
2 cups milk
1 cup shredded Cheddar cheese
Preheat oven to 425°F. Cook sausage in large skillet on medium-high heat until cooked through. Drain fat. Sprinkle sausage in bottom of greased 13x9-inch baking pan. Top with spinach and roasted red peppers.
Mix flour, Parmesan cheese, onion, Italian seasoning and seasoned salt in small bowl. Beat eggs and milk in large bowl. Add flour mixture; beat until well blended. Pour over mixture in baking pan.
Bake 20 to 25 minutes or until set. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese is melted.
(Amount per serving)
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