Ingredients
1 pound bulk Italian sausage1/2 cup chopped onion1 jar (7 ounces) roasted red peppers, drained and chopped, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup all-purpose flour1/4 cup grated Parmesan cheese1 teaspoon dried basil1/2 teaspoon salt8 large eggs2 cups whole milk1 cup shredded provolone cheese
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach.
In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.
Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
