This tasty egg casserole recipe is enhanced by the robust flavors of Italian seasoning and roasted red peppers. Cheddar and Parmesan cheeses make this creamed spinach casserole the perfect Easter brunch recipe.
15m
PREP TIME
30m
COOK TIME
352
CALORIES
11
INGREDIENTS
Ingredients 10 Servings
- 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® Minced Onions
- 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon Lawry's® Seasoned Salt
- 8 eggs
- 2 cups milk
- 1 cup shredded Cheddar cheese
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 20 to 25 minutes or until set. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese is melted.
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Dump-and-Bake Sausage Red Beans and Rice Casserole
![dump and bake sausage red beans and rice casserole]( "dump and bake sausage red beans and rice casserole")
