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Christmas Breakfast Casserole

Spicy sausage, herbs and vegetables fill this casserole with hearty flavor. I like to make it for my family's Christmas breakfast or it's also a fabulous Christmas brunch idea! —Debbie Carter, O'Fallon, Illinois
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    12 servings


  • 1 pound bulk Italian sausage
  • 1 cup chopped onion
  • 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup shredded provolone cheese
  • Fresh rosemary sprigs, optional


  • Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.
  • In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
  • Bake until a knife inserted in the center comes out clean, 20-25 minutes. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired.
Nutrition Facts
1 serving: 232 calories, 13g fat (6g saturated fat), 170mg cholesterol, 531mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 14g protein.

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  • cbutts
    Dec 23, 2020

    This has been a very important part of my family’s Christmas morning breakfast for many years. Always delicious and filling!!

  • 7833louis
    Feb 14, 2019

    This was ok and very pretty but not a keeper. The flour taste was awful. I think the provolone was too bland. The mix of flavors did not appeal to my family.

  • pstephens10
    Dec 23, 2017

    I followed the recipe to a T and everyone loved it. I did find it needed to cook a lot longer than the prescribed time as it was still very liquidy after 25 minutes. This is a very heavy and filling breakfast dish and I will probably make it again.

  • Tera
    Dec 10, 2017

    No comment left

  • Ronatcsx
    Jan 1, 2016

    Very Good

  • Barb580
    Jan 1, 2016

    Excellent recipe. My only change was I made it the night before and took it directly from the refrigerator to the oven and baked for about 55 minutes.

  • Fleegs
    Dec 31, 2015

    My family declared this recipe "a keeper". Used mild Italian (ground pork) sausage. Otherwise followed recipe exactly.

  • LA sweet
    Dec 30, 2015

    I don't ususally even review recipes, but I just had to put my 2 cents in this time. It's AWFUL! I don't understand all the good reviews. I followed everything to a T so I think it's just the wrong mix of ingredients . The flour is the worst. Anything would have been better than flour...Bisquick, bread, etc. I don't even know how else to improve this except maybe more seasoning, no flour, add some mushrooms....and maybe use sharp cheddar cheese. The only thing good about this dish is it's pretty to look at. I'm hoping it'll be better tomorrow after it sits all night. If not I will try drowning it in salsa....or throwing it out. And I hate to waste food.

  • swinny
    Dec 25, 2015

    I used turkey sausage and everyone enjoyed this for Christmas 2015

  • mzgrinder
    Dec 24, 2015

    This was quite simple to put together. Besides cutting recipe in half, only two of us. When cooking sausage and onion, added 3 minced garlic cloves to the mix. Roasted my own peppers, added some fresh sliced mushrooms and used a mix of Cheddar and Gruyere cheese(used more like 8 oz) instead of Provolone. The only reason I hardly every give these breakfast/brunch casserole's 5 star's is due the fact they always take longer to cook than the recipe states whether I cut them down or not! Very good dish, will make again, BUT will allow for the extra cook time.