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Sausage & Spinach Brunch Bake

  • 2 tablespoons Parkay® Original-stick
  • 1 cup coarsely chopped baby portobello mushrooms
  • 1 medium onion, chopped (1 med = 1/2 cup)
  • 1/2 large red bell pepper, chopped
  • 1 pkg (6 oz each) baby spinach leaves
  • 4 eggs
  • 1 cup reduced fat (2%) milk
  • 1/8 teaspoon ground black pepper
  • 1 cup crumbled feta cheese
  • 1 pkg (6.4 oz each) frozen Banquet® Brown ‘N Serve(tm) Original Sausage links
  1. Preheat oven to 350°F. Spray an 11×7-inch baking dish with cooking spray. Set aside. Cook rice according to package directions using 1-1/2 cups water.
  2. Melt Parkay in large skillet over medium heat. Add mushrooms, onion and bell pepper; cook and stir 7 minutes, or until tender. Add spinach; cook and stir 3 minutes, or until spinach is wilted. Cool slightly.
  3. Place eggs, milk and black pepper in large bowl; beat with wire whisk until well blended. Add cheese, rice and vegetable mixture; mix well. Spoon into prepared baking dish. Sprinkle sausage pieces on top and press in slightly.
  4. Bake 40 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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