1 lb bulk Italian pork sausage
1 Tbs vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each)frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)
5 eggs, beaten
1¼ cups milk
½ cup butter or margarine, melted
1½ cups Gold Medal® self-rising flour
½ cup grated Parmesan cheese
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
Bake 35 to 40 minutes or until topping is golden brown.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.