Italian Egg Bake
with sun-dried tomato pesto
This is a wonderful dish to make for breakfast, lunch or dinner. Serve with fresh fruit and you’ll have a fantastic meal. Italian Egg Bake is made with homemade sun-dried tomato pesto. (Recipe for pesto given below.) Also included in this yummy egg bake is Italian sausage, Italian-style cheese blend, frozen hash-brown potatoes, cut-leaf spinach and of course we can’t forget about the eggs.
Love Us Some Egg Bakes
One thing we love here on Turnips 2 Tangerines are egg bakes. If you take a peek at our Recipe Box, you’ll find many delicious recipes for egg bakes. We have egg bakes for breakfast, egg bakes for lunch and more egg bakes for dinner. We offer an assortment of eggs-travaganza recipes. Here are a few recipes you’ll want to try. Sun-dried Tomato Dip and Baked Eggs in Avocado
An Egg casserole made with eggs, tomato pesto, spinach and frozen hash browns.
- 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
Heat oven to 350º 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.
In a medium bowl, combine potatoes and one cup shredded Italian cheese blend. In another medium bowl mix together the sausage and pesto.
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.
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.
Serve Italian Egg Bake with fresh oranges and small glasses of tomato juice. Sun-dried tomato pesto is excellent made into a dip with cream cheese and is super spread on an Italian cold-cut sandwich or panini. Another fantastic and easy way to enjoy sun-dried tomato pesto is perhaps my favorite way and that is in the form of a BLT sandwich. Instead of using sliced fresh tomatoes, substitute sun-dried tomato pesto. Simply combine a few teaspoons of sun-dried tomato pesto with the mayo. Spread the mayo mixture on slices of toasted bread and layer with crisp bacon and lettuce.
Sun Dried Tomato Pesto
- 1/2 cup (jarred)
sun-dried tomatoes in olive oil, well drained
- 2 tablespoons
fresh basil leaves
- 1 clove
- 2 tablespoons
pine nuts, toasted
- 2 tablespoons
Pecorino Romano cheese, grated
- 3 tablespoons
olive oil or oil from sun-dried tomatoes
- salt and pepper,
- Place everything in a food processor and puree.
- Store in the refrigerator, in a glass jar with screw top.