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Sausage Breakfast Cobbler
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​FILLING

1 pound bulk seasoned sausage
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1 pkg. frozen spinach thawed and drained
1 pkg.fresh whole mushrooms, sliced
8 oz. shredded mozzarella

TOPPING

1 1/2 cups self-rising flour or 1 1/2cup all purpose flour plus 1/4 easpoon each of salt,
Baking powder and baking soda
1/2 cups grated Parmesan cheese
1 1/4 cups milk
1/2 cup butter or margarine, melted
5 eggs, beaten

1. Heat oven to 400 degrees F. Grease a 13X9 inch (3-quart) baking dish. In large skillet, cook sausage over medium-high heat for 8 minutes or until browned. Remove from skillet; drain.

​2. Add onion and bell pepper; cook 5 minutes. Add mushrooms; cook 3 minutes or until vegetables are tender.

​3. Stir in spinach and cooked sausage. Pour into greased baking dish. Sprinkle with cheese.

​4. In medium bowl, combine all topping ingredients. With wire whisk, beat until smooth. Pour over filling in baking dish.

​5. Bake 4000 degrees F for 35 to 40 minutes or until golden brown.

​6. Yields: 10 servings.