1 pound hot bulk sausage
1 cup sliced mushrooms
1 cup chopped onion
1 large red bell pepper, roasted, peeled, and chopped
1 package frozen chopped spinach, thawed and well drained
1 cup all-purpose flour
1/2 teaspoon seasoned salt
1 teaspoon basil leaves
8 eggs
2 cups milk
2 cups grated Provolone cheese, divided

Preheat oven to 425 degrees F. Grease a 13 x 9-inch baking dish.

Brown, crumble, and drain sausage in large skillet.

Add onions and mushrooms and cook until onions are semi-soft. Arrange sausage mixture in greased pan. Sprinkle half of chopped pepper over sausage; top with spinach. Sprinkle with 1 cup of Provolone cheese.

In large bowl, combine flour, Parmesan cheese, salt and basil.

In another bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 degrees F for 20 to 25 minutes or until knife inserted in center comes out clean.

Sprinkle casserole with remaining red pepper and Provolone cheese. Return to oven for an additional 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares.

Servings: 8 to 10