Lunch: Sausage-Vegetable Egg Bake Recipe

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

Instructions

Preheat oven to 350 °. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-5 minutes or until tender. Add Swiss chard, wine and garlic; cook and stir 1-2 minutes longer or until chard is tender and liquid is almost evaporated. Add to baking dish.
In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Sprinkle with parsley.

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