Italian Breakfast Cobbler

Name: Italian Breakfast Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 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; TOPPING:; 1 1/2 c self rising flour; 0.5 c parmesian cheese, grated; 1 1/4 c milk; 0.5 c butter, melted; 5 large eggs, beaten

By Linda Moore
@Lindr

This is a great treat for a brunch

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

Add to Grocery List

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
TOPPING:
1 1/2 c

self rising flour
0.5 c

parmesian cheese, grated
1 1/4 c

milk
0.5 c

butter, melted
5 large

eggs, beaten

How to Make Italian Breakfast Cobbler

Step-by-Step

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