Ingredients

1 pound hot bulk sausage

1 cup sliced mushrooms

1 cup chopped onion

1 large red bell pepper, roasted, peeled, and chopped

1 package frozen chopped spinach, thawed and well drained

1 cup all-purpose flour

1/2 teaspoon seasoned salt

1 teaspoon basil leaves

8 eggs

2 cups milk

2 cups grated Provolone cheese, divided

Preheat oven to 425 degrees. Grease 13 x 9 inch baking dish. Brown, crumble, and drain sausage in large skillet. Add onions and mushrooms and cook until onions are semi-soft. Arrange sausage mixture in greased pan. Sprinkle half of chopped pepper over sausage; top with spinach. Sprinkle with 1 cup of Provolone cheese. In large 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 for 20 to 25 minutes 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 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares.

Serves: 8 to 10

You can find this and many other recipes in The Heartstone Inn's Bigger, Better Breakfast and Brunch Cookbook.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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