Sausage-Vegetable Egg Bake

Name: Sausage-Vegetable Egg Bake
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed; 1 tablespoon butter; 3/4 pound sliced fresh mushrooms; 3 cups thinly sliced Swiss chard; 1/4 cup white wine; 3 garlic cloves, minced; 9 large eggs; 1-1/4 cups 2% milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan or shredded fontina cheese; Minced fresh parsley

When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-5 minutes or until tender. Add Swiss chard, wine and garlic; cook and stir 1-2 minutes longer or until chard is tender and liquid is almost evaporated. Add to baking dish.
In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts

1 piece: 248 calories, 15g fat (6g saturated fat), 253mg cholesterol, 640mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 21g protein.

Originally published as Italian Sausage - Vegetable Bake in Simple & Delicious February/March 2016

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Average Rating:

dublinlab

Apr 11, 2016

This was excellent. I used smoked ham instead of sausage meat. The Swiss chard was sweet yet peppery. I would make this again. Janet. VFE