- 1 pound bulk Italian sausage
- 1/2 cup chopped onion
- 1 (7 ounce) jar roasted red peppers, drained and chopped, divided
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 8 eggs
- 2 cups milk
- 1 cup shredded provolone cheese
- 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 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 degrees F for 15-20 minutes or until a knife inserted near 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.