September 2, 2013

Italian Egg Bake

Yum
On the Menu Today~
Italian Egg Bake

This is a wonderful dish to make for breakfast or for dinner~
Serve with fresh fruit.
We love this dish~



Italian Egg Bake is made
with Sun-dried tomato pesto~
Delicious!




Italian Egg Bake

Ingredients
  • 1 pound Italian sausage
  • 4 cups frozen hash-brown potatoes, thawed
  • 2 cups shredded Italian-style cheese blend, divided
  • 1 cup frozen cut leaf spinach, thawed and squeezed dry
  • 1/4 cup sun-dried tomato pesto, recipe follows
  • 5 eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 tablespoons Parmesan cheese
Cooking Directions
  1. Heat oven to 350ยบ Grease 8 x 8 inch square (2-quart) glass baking dish with non-stick cooking spray. In a large non-stick skillet, cook sausage over medium high heat until browned, stirring occasionally. Drain, set aside.
  2. In a medium bowl, combine potatoes and one cup shredded Italian cheese blend. In another medium bowl mix together the sausage and pesto.
  3. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, the spinach and remaining potato mixture. Top with the remaining shredded Italian cheese blend. In a medium bowl, beat the eggs slightly. Add milk, salt, pepper and Italian seasoning, beat well. Pour evenly over potato mixture, cover with foil. Bake for 1 hour, uncover; sprinkle with Parmesan cheese.
  4. Bake, uncovered 15 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.To serve, cut into squares
This recipe can easily be doubled.


Sun Dried Tomato Pesto

Ingredients
  • 1/2 cup (jarred) sun-dried tomatoes in olive oil, well drained
  • 2 tablespoons fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons Pecorino Romano cheese, grated
  • 3 tablespoons olive oil or oil from sun-dried tomatoes
  • salt and pepper, to taste
Cooking Directions
  1. Place everything in a food processor and puree.
  2. Store in the refrigerator, in a glass jar with screw top.

Eggs, Italian, Pesto, Tomatoes Spinach, Cheese, Casserole








                                                                               
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