Breakfast: Italian Garden Egg Bake

posted by SueA 04-16-101 6:12 PM

Italian Garden Egg Bake

1 pound hot country sausage
1 cup white onion, chopped
1/4 cup green pepper, chopped
1 (6 ounce) box onion/garlic croutons, crushed
1/2 cup creamy Italian dressing
Vegetable cooking spray
1 Roma tomato, chopped
1 cup mushrooms, sliced
8 eggs
1/2 cup whipping cream
1 cup Parmesan cheese, fresh grated
1 1/2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon garlic pepper
1/2 cup mozzarella cheese
Optional: tomato wedges and
parsley for garnish

Preheat oven to 350 degrees. In a large skillet, cook sausage, onions and peppers over a medium high heat until sausage is browned and vegetables are tender crisp, approximately six to eight minutes, drain well. In medium size mixing bowl, mix crushed croutons with salad dressing and pat into a 8 x 12 x 2-inch baking dish sprayed with a vegetable spray.

Spoon meat mixture over croutons. Sprinkle tomato and mushrooms over meat mixture. In a large mixing bowl, whisk eggs and whipping cream together, fold in Parmesan cheese, oregano, basil, salt and garlic pepper.

Pour over meat veggie layers. Top with mozzarella cheese. Bake for 25 to 30 minutes until eggs are set. Remove from oven. Garnish with tomato wedges and parsley sprigs, if desired. Yield: six to eight servings.

From the Cabot Star Herald 2/28/01

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