ITALIAN BAKED EGGS & SAUSAGE
This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts : Calories 408 calories, Fat 27g fat (11g saturated fat), Cholesterol 241mg cholesterol, Sodium 1183mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
ITALIAN SAUSAGE EGG BAKE
Steps:
- Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
SPICY SAUSAGE QUICHE
I've used this yummy recipe several times with great success. It's become a popular item at parties and brunch in my home.
Provided by SERINA STONE
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
- Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 3.6 g, Cholesterol 298.5 mg, Fat 38.2 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 15.8 g, Sodium 1088.7 mg, Sugar 1.6 g
SKINNY ITALIAN SAUSAGE EGG BAKE
42% less fat • 55% less sat fat • 66% more vitamin A than the original recipe. Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10h
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
- In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 235 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
ITALIAN EGG BAKE
We used to raise our own chickens, so I always had plenty of eggs on hand for weekly brunch or supper dishes. This recipe is a combination of some of my favorite flavors and one my husband really enjoys. I freeze a pint jar or two of sliced chives from my garden during the summer months so we can enjoy them in recipes like this all year long. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a greased 8-in. square baking dish, layer half of each of the following: bread, basil, tomatoes, bacon and cheese. Repeat layers., In a small bowl, whisk eggs, milk, garlic, salt and pepper. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Sprinkle with chives. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 236 calories, Fat 13g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
ITALIAN SAUSAGE AND EGG BAKE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
- Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
- Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
- Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).
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