Ingredients Jump to Instructions ↓

  1. 1 pound bulk Italian sausage

  2. 1 pound baby portobello mushrooms, quartered

  3. 1 large onion, chopped

  4. 1 medium sweet red pepper, chopped

  5. 1 medium green pepper, chopped

  6. 2 garlic cloves, minced

  7. 2 packages (6 ounces each ) fresh baby spinach

  8. 8 slices Italian bread (1 inch thick)

  9. 12 eggs

  10. 1 cup 2% milk

  11. 1 teaspoon Italian seasoning

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 1/4 teaspoon ground nutmeg

  15. 4 cups (16 ounces) shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside. In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until lightly browned. Transfer to a greased 13-in. x 9-in. baking dish. In a large bowl, combine the 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. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.


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