Italian sausage egg bake
Ricetta di Elaine Crawford Daguanno
12 oz lean Italian turkey sausage, casings removed (4 - 6" links)
1/2 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 bag (10 oz) frozen chopped spinach or kale, thawed and drained well
4 cups shredded hash brown potatoes, (can use frozen or make your own)
12 large eggs
3/4 cup almond milk (or milk of choice)
1 tsp dried basil leaves
1/2 tsp salt
1/2 tsp pepper
Preparazione → 15 min
Cottura → 80 min
1. 1. Preheat oven to 350 F. Spray 9" x 13" glass baking dish with cooking spray.
2. In a medium skillet, cook sausage over medium-high heat, stirring occasionally and breaking up until no longer pink. Drain sausage and return to pan. Add onion bell pepper; cook 3 minutes, stirring occasionally.
3. Add garlic, cook and stir 1 - 2 minutes or until vegetables are crisp-tender. Stir in spinach or kale.
4. In a baking dish, mix cooked sausage mixture and shredded potatoes. In a medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour eggs over mixture in baking dish. (NOTE: You can cover with foil and refrigerate until you're ready to bake, but no longer than 24 hours.)
5. Bake at 350 F with the foil cover on for 1 hour. Then, uncover and bake an additional 15 to 20 minutes or until the center is set. Let stand 5 - 10 minutes before serving.
2. NOTE:
You can eliminate or add any vegetables you wish. So long as you cook them with sausage.
I also added shredded cheddar for last 15-20 min when the foil cover is taken off.
secondi, hello healthy April 06, 2015 03:23
Autore: https://blog.myfitnesspal.com/italian...
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