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Italian Egg Bake

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Italian Egg Bake
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 15 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 6
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Serve this recipe for brunch, or as a light, easy supper solution.
Updated Nov 15, 2006

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

Steps

  • 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

630 Calories, 41g Total Fat, 31g Protein, 35g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
630
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
18g
90%
Cholesterol
220mg
73%
Sodium
970mg
40%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
40%
40%
Iron
20%
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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