Italian Brunch Bake

Name: Italian Brunch Bake
Ingredients: 1 pound bulk Italian sausage; 1 pound baby portobello mushrooms, quartered; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 2 packages (6 ounces each) fresh baby spinach; 8 slices Italian bread (1 inch thick); 12 large eggs; 1 cup 2% milk; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; 4 cups shredded Italian cheese blend

15 ingredients

5 steps

Ingredients

1 pound bulk Italian sausage
1 pound baby portobello mushrooms, quartered
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 packages (6 ounces each) fresh baby spinach
8 slices Italian bread (1 inch thick)
12 large eggs
1 cup 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
4 cups shredded Italian cheese blend

Directions

1

In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
2

In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a
3

. Broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13x9-in. baking dish.
4

In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
5

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.