Italian Egg Bake

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

  • prep time 15 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 6

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
  • 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.
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