Asparagus-Sausage Brunch Bake

Hearty brunch recipe -cheesy Green Giant® Frozen asparagus baked with turkey sausage!

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  • prep time 25 min
  • total time 5 hr 5 min
  • ingredients 11
  • servings 10
 

Ingredients

1
lb. fresh asparagus spears or 1 (9-oz.) pkg. Green Giant® Frozen Asparagus Cuts
3/4
lb. bulk Italian turkey sausage
1
cup chopped onions
1/2
cup chopped red bell pepper
1
cup all purpose or unbleached flour
5
eggs
4
egg whites
2
cups skim milk
1
teaspoon seasoned salt
3/4
teaspoon fennel seed, crushed
3
oz. (3/4 cup) shredded provolone cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Trim fresh asparagus; if desired, reserve a few spears for garnish. Cut remaining spears into 1 1/2-inch pieces. Cook cut asparagus and reserved spears in small amount of boiling water for about 7 minutes or until crisp-tender. Drain; set aside.*
  • 2 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook sausage, onions and bell pepper over medium-high heat for 4 to 5 minutes or until turkey is no longer pink and vegetables are crisp-tender. Drain.
  • 3 Arrange sausage mixture in bottom of sprayed baking dish. Top with cooked cut asparagus. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
  • 4 Lightly spoon flour into measuring cup; level off. In blender container, combine eggs, egg whites, milk, flour, seasoned salt and fennel. Cover; blend 20 seconds. Pour into bowl or pitcher. Cover with plastic wrap; refrigerate overnight or until baking time.
  • 5 Heat oven to 425°F. Uncover baking dish. Stir egg mixture; pour over sausage-vegetable mixture in dish. Bake at 425°F. for 25 minutes.
  • 6 Remove baking dish from oven; top with cheese. Return to oven; bake an additional 5 minutes or until knife inserted in center comes out clean and cheese is melted. Let stand 10 minutes before serving. Garnish with reserved cooked asparagus spears or additional chopped red bell pepper.
  • 1 Trim fresh asparagus; if desired, reserve a few spears for garnish. Cut remaining spears into 1 1/2-inch pieces. Cook cut asparagus and reserved spears in small amount of boiling water for about 7 minutes or until crisp-tender. Drain; set aside.*
  • 2 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook sausage, onions and bell pepper over medium-high heat for 4 to 5 minutes or until turkey is no longer pink and vegetables are crisp-tender. Drain.
  • 3 Arrange sausage mixture in bottom of sprayed baking dish. Top with cooked cut asparagus. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
  • 4 Lightly spoon flour into measuring cup; level off. In blender container, combine eggs, egg whites, milk, flour, seasoned salt and fennel. Cover; blend 20 seconds. Pour into bowl or pitcher. Cover with plastic wrap; refrigerate overnight or until baking time.
  • 5 Heat oven to 425°F. Uncover baking dish. Stir egg mixture; pour over sausage-vegetable mixture in dish. Bake at 425°F. for 25 minutes.
  • 6 Remove baking dish from oven; top with cheese. Return to oven; bake an additional 5 minutes or until knife inserted in center comes out clean and cheese is melted. Let stand 10 minutes before serving. Garnish with reserved cooked asparagus spears or additional chopped red bell pepper.

EXPERT TIPS

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Expert Tips

* Cook frozen asparagus cuts as directed on package. Drain; set aside.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
130mg
130%;
Sodium
530mg
530%;
Total Carbohydrate
17g
17%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
15%;
Iron
15%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.