Italian Spinach Brunch Casserole

Ingredients

1/4 cup 2 tablespoons (3 ounces)

vegetable oil

2 quarts 1 3/4 cups (1 pound 8 ounces)

fresh mushrooms, diced

1 pint 3/4 cup (1 pound)

fresh yellow onion, diced

37 1/2 each (3 pounds 3 ounces)

Morningstar Farms® Veggie Breakfast Sausage Patties, thawed and diced

1 pint 1 1/2 cups (1 pound 4 ounces)

frozen chopped spinach, thawed and drained

2 pints 1/2 cup (1 pounds 8 ounces)

fresh red bell pepper, diced

2 pints 1 cup (1 pound 4 ounces)

part-skim mozzarella cheese, grated

1 pint 1/2 cup (11 ounces)

all-purpose flour

1 tablespoon

dried basil leaves

1 quart 1 pint 1 3/4 cups (62 1/2 fluid ounces)

Egg Beaters 99% Egg Substitute

1 quart 1 pint 1 3/4 cups (62 1/2 fluid ounces)

2% milk

Italian Spinach Brunch Casserole

Directions

1. Preheat oven to 325°F. Spray a 4-inch full size steamtable pan with food release spray.
2. Heat a large sauté pan over medium-high heat. Add only vegetable oil, mushrooms and onions and sauté until tender.
Add the diced Morningstar Farms® Breakfast Sausage Patties and cook until heated through.
3. Place the sausage and mushorom mixture in the prepared steamtable pan. Distribute the spinach over the top, and then
sprinkle with the diced red bell pepper. Distribute half of the mozzarella cheese over the vegetables .
4. In a large bowl combine flour and dried basil. In another bowl combine the eggs and milk; beat until smooth.
Add egg mixture to flour mixture; beat until well blended. Pour over spinach.
SUGGESTION: If a 6 quart mixer is available, pour in egg beaters, add flour and basil, and mix on low while adding milk.
5. Bake in the preheated oven for approximately 40 minutes or until a knife insetred in the center comes out clean (at least 165˚F).
Sprinkle casseorle with the remaining mozzarella cheese. Return to oven for an additional 2 minutes or until the cheese is melted.
Let stand 5 minutes before serving.
6. Cut into 5X 5 squares and serve at 135˚F or above.


Italian Spinach Brunch Casserole


Servings: 25

®, ™, © 2015 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

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