Italian Breakfast Cobbler

Linda Moore


This is a great treat for a brunch


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1 lb
    italian sausage, bulk
  • 1 Tbsp
    vegetable oil
  • 1 large
    onion, coarsely chopped
  • 1 large
    red bell pepper, coarsely chopped
  • 8 oz
    fresh whole mushrooms, sliced
  • 18 oz
    frozen spinach in a pouch, thawed, drained
  • 2 c
    shredded mozzarella or provolone cheese

  • 1 1/2 c
    self rising flour
  • 0.5 c
    parmesian cheese, grated
  • 1 1/4 c
  • 0.5 c
    butter, melted
  • 5 large
    eggs, beaten

How to Make Italian Breakfast Cobbler


  1. Heat oven to 400*. Spray 13x9 inch (3 quart) baking dish.
  2. Cook sausage in large skillet over medium-high 8 minutes or until browned. Remove from skillet, drain on paper towels
  3. 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.
  4. Stir in spinach and cooked sausage. Pour into prepared baking dish. Sprinkle with cheese.
  5. Topping: combine all topping ingredients in medium bowl. Beat until smooth with wire whisk. Pour over filling in baking dish.
  6. Bale 35-40 minutes or until golden brown.

Printable Recipe Card

About Italian Breakfast Cobbler

Course/Dish: Breakfast Casseroles
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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