Italian Baked Eggs & Sausage
Total TimePrep: 15 min. Bake: 30 min.
- 1 pound Johnsonville® Ground Mild Italian sausage
- 1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
- 3/4 cup part-skim ricotta cheese
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon minced fresh basil
- 1 French bread demi-baguette (4 ounces), cut into 1-inch slices
- 1/4 cup butter, softened
- Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
- Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
- Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
- Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts1 piece: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.
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Mar 19, 2017
This is such a unique dish. We are breakfast food lovers so having this for dinner was a special treat. Very easy to make. Served with hash browns. Thank you Shelly (a fellow Oregonian!!!).
Jan 31, 2017
This looked so good that even tho there is just me, I wanted to try it out. I reduced it down to just 1/4 of the recipe, and it was perfect... I used a six inch wide, 2 inch deep compote dish, and reduced the baking time down to 25 minutes.