Holiday Brunch Bake
Source: Laurel Hill Plantation
McClellanville, South Carolina

1 pound bulk breakfast sausage
1 4 oz. Jar chopped pimento, drained
1 10 oz. Box frozen chopped spinach, defrosted and drained
1 cup all-purpose flour
1/4 cup Parmesan cheese
1 Tbsp. instant minced onion
1 1/2 tsp. Italian seasoning
1/2 tsp. Seasoned salt
8 eggs
2 cups milk
1 cup shredded cheddar (or provolone) cheese

Cook sausage and drain.-Sprinkle cooked sausage in bottom of greased 9x13 baking pan-Top with 1/2 jar pimento and spinach.-In small bowl, combine flour, Parmesan cheese, onion, Italian seasoning and seasoning salt.-In large bowl, beat eggs and milk.-Add flour mixture to egg mixture and beat well.-Pour beaten mixture over spinach.-Bake in preheated 425 oven for 20-25 minutes or until set.-Top with remaining pimento and cheese.-Bake 2-3 more minutes or until cheese melts.-Cut into squares.

Serves 10