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Generously grease a 9×13 casserole dish. Set aside until needed.
Place a large skillet over medium heat. Add a Tablespoon of olive oil or spray with nonstick cooking spray. Add the sausage to the skillet and, using a spatula, break the sausage up into small chunks. Add in the Italian seasoning and rosemary and continue cooking until the sausage is golden brown and no pink remains. Using a slotted spoon, transfer the sausage to a clean plate and set aside. Discard of remaining grease and return the pan to the burner.
Add a little more olive oil to the pan. Then add the onions and peppers and cook until they begin to soften, about 6 minutes. Stir in the spinach, garlic, salt, and pepper and continue cooking for another 2 minutes. Add in the sausage and stir to combine. Remove pan from heat and set aside until needed.
In a large mixing bowl, whisk together the eggs, milk, ricotta, and Parmesan cheese.
Spread half of the sausage and veggie mixture in the bottom of the prepared casserole dish. Top with the egg mixture, then top with the remaining sausage and veggies. Shake the pan lightly back and forth to gently mix the ingredients.
Cover casserole and refrigerate overnight, or place the baking dish in the oven and bake at once.
Preheat the oven to 35o degreed (F). Bake the casserole, uncovered, for about 55 minutes. Or until it's set in the middle and golden brown. Cool for 10 minutes before slicing and serving.
Leftovers will keep, wrapped tightly and stored in the refrigerator, for up to 5 days.