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Sausage, Egg, and Vegetable Casserole
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INGREDIENTS Serves: Prep: 15min Cook: 1hr 3min Total: 1hr 28min | |
1 pound | sweet italian sausage, casing removed and meat cut into 1" pieces |
1 tablespoon | olive oil |
1 1/2 teaspoons | olive oil |
1/2 small head (4 ounces total) | escarole, chopped |
2 | zucchini, (8 ounces), thinly sliced |
1 | red bell pepper, chopped |
1 small | red onion, thinly sliced |
1/4 teaspoon | salt |
1/4 teaspoon | ground black pepper |
7 large | eggs, at room temperature |
1/2 cup 2% | milk, at room temperature |
1/4 cup (1 ounce) | grated parmesan cheese |
Alternate Substitute kale, broccoli rabe, or broccoli for the escarole. Replace the pork sausage with chicken or turkey sausage. DIRECTIONS Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray. Cook the sausage in a large skillet over medium-high heat until half-cooked, 6 to 8 minutes, stirring occasionally. Spread over the bottom of the prepared dish. Discard the fat in the skillet. Pour the oil into the same skillet and stir in the escarole, zucchini, bell pepper, onion, salt, and 1/8 teaspoon of the black pepper. Reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8 to 10 minutes. Let cool for 10 minutes and arrange over the sausage. Meanwhile, in a large bowl, combine the eggs, milk, cheese, and remaining 1/8 teaspoon black pepper. Pour over the vegetables. Bake until the eggs are set, 40 to 45 minutes. Cut into squares to serve. NUTRITIONAL FACTS PER SERVING CALORIES 280.6 CAL | |
17.9 G | FAT |
SATURATED FAT 6.1 G
SODIUM 694.5 MG
CARBOHYDRATES 7.1 G
TOTAL SUGARS 2.7 G
DIETARY FIBER 1.6 G
PROTEIN 23.1 G
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