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Sausage-Pomodoro Brunch Bake

Sausage-Pomodoro Brunch Bake
  • Prep 15 min
  • Total 50 min
  • Ingredients 9
  • Servings 8
Hearty egg bake? Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch.
Updated October 19, 2018
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Maria Vasseur
Valencia, California

Ingredients

  • 1 package (12 oz) bulk reduced-fat pork breakfast sausage
  • 1/3 cup refrigerated basil pesto
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1/3 cup crumbled feta cheese (1 1/2 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 6 eggs
  • 2 tablespoons milk
  • 3 tablespoons shredded fresh basil leaves

Steps

  • 1
    Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
  • 2
    Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
  • 3
    In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
  • 4
    Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
9g
47%
Trans Fat
1 1/2g
Cholesterol
205mg
69%
Sodium
890mg
37%
Potassium
75mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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