Italian Egg Bake

Serve this recipe for brunch, or as a light, easy supper solution.

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Servings 6

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( 23 ) Ratings

23 Ratings

5 Stars

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2 Stars 13%

1 Stars

Member Reviews ( 8 )

91fa5633-7c37-4734-abe7-97e1463fe489

ingredients 11
Prep Time 15 min
Total Time 1 hr 35 min

Ingredients

1: lb. bulk Italian sausage

4: cups frozen hash-brown potatoes, thawed

4: oz. (1 cup) shredded Cheddar cheese

1: cup frozen cut leaf spinach, thawed, drained

1/4: cup sliced marinated sun-dried tomatoes

4: oz. (1 cup) shredded mozzarella cheese

4: eggs

3/4: cup milk

1/4: teaspoon salt

1/8: teaspoon pepper

2: tablespoons shredded fresh Parmesan cheese

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Directions

1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.
2 In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.
3 In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.
4 Bake at 350°F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 630
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 18g, 18% ),
Cholesterol: 220mg; 220%;
Sodium: 970mg; 970%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 20%;
Calcium: 40%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 3 1/2 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ZmansGirl08

report Posted Apr. 26, 2013 5:57 PM

I shredded a large sweet potato and boiled it (shredded) for about 15 minutes. I used this instead of hashbrowns. I also used a substantial amount of freshly steamed spinach instead of frozen spinach. This recipe was outstanding and I will make it again. I cook every week for our lunches at work and this was perfect. The recipe will be easy to modify to our southwestern tastes. Food isn't real food without green chili!

cutupcookie

report Posted Feb. 4, 2012 9:43 AM

My family really enjoy this dish. To make it really special on Christmas morning, I substituted 4 or 5 ounces of brie for the cheddar in the potato mixture. Just cut into small, pea-sized, bits and mix into the potatoes. Now its the only way we make it!

cutupcookie

report Posted Feb. 4, 2012 9:40 AM

jad218

report Posted Jan. 13, 2012 4:45 PM

I made this for dinner last night. My husband wanted hot Italian sausage in the recipe. I used a 9 in. as I didn't have an 8 in. baking dish. I added extra hash browns to compensate for the additional room plus 1 extra egg and 1/4 cup more milk. Love this recipe and it was a hit. Definitely will make this again.I've already recommended this one to friends.

turtle4592

report Posted Nov. 23, 2011 8:39 AM

Just made this recipe today for breakfast at work. Everyone loved it and several people asked for the recipe. The only thing I changed was I used sun-dried tomato spread instead of the actual tomatoes and added extra cheese. It tasted great and wasn't hard to prepare at all.