Italian Breakfast Cobbler

20 min
37 min
10 Servings

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• FILLING
• 1 pound bulk Italian sausage
• 1 tablespoon Crisco® Pure Vegetable Oil
• 1 large onion, coarsely chopped
• 1 large red bell pepper, coarsely chopped
• 1 (8 oz.) package fresh whole mushrooms, sliced
• 2 (9 oz.) packages frozen spinach in a pouch, thawed, drained
• 2 cups (8 oz.) shredded mozzarella or provolone cheese
• TOPPING
• 1 1/2 cups Martha White® Self-Rising Flour
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups milk
• 1/2 cup butter, melted
• 5 large eggs, beaten

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 400°F. Spray 13 x 9-inch (3-quart) baking dish. Cook sausage in large skillet over medium-high heat 8 minutes or until browned. Remove from skillet; drain on paper towels.


2. 2.
   HEAT oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook 5 minutes. Add mushrooms; cook 3 minutes or until vegetables are tender.


3. 3.
   STIR in spinach and cooked sausage. Pour into prepared baking dish. Sprinkle with cheese.


4. 4.
   COMBINE all topping ingredients in medium bowl. Beat until smooth with wire whisk. Pour over filling in baking dish.


5. 5.
   BAKE 35 to 40 minutes or until golden brown.