Рецепт Italian Egg Bake
This is a wonderful dish to make for breakfast or for dinner~ I like to serve this with fresh fruit:)
- 1 lb bulk Italian sausage
- 4 cups frozen hash-brown potatoes, thawed
- 2 cups shredded Italian-style Cheese Blend, divided
- 1 cup frozen cut leaf spinach, thawed and squeezed dry
- 1/4 cup sun-dried tomato pesto, *recipe follows
- 5 eggs
- 3/4 cup milk
- 1/4 t salt
- 1/4 t Italian seasoning
- 1/8 t pepper
- 2 T Parmesan cheese
Heat oven to 350. Grease 8 x 8 inch square (2-quart) glass baking dish with non-stick cooking spray. In a large non-stick skillet, cook sausage over medium high heat until browned, stirring occasionally. Drain.
In a medium bowl, combine potatoes and 1 cup shredded Italian cheese blend; in another medium bowl mix together the sausage and pesto. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, the spinach and remaining potato mixture. Top with the remaining shredded Italian cheese blend.
In a medium bowl, beat the eggs slightly. Add milk, salt, pepper and Italian seasoning, beat well. Pour evenly over potato mixture. Cover with foil.
Bake 1 hour. Uncover; sprinkle with Parmesan cheese. Bake, uncovered 15 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving. To serve, cut into squares. This recipe can easily be doubled.
*Sun Dried Tomato Pesto
1/2 cup sun-dried tomatoes, drain well
2 T fresh basil leaves
1 clove garlic
2 T pine nuts, toasted
2 T Pecorino Romano cheese, grated
3 T olive oil, or oil from sun-dried tomatoes
salt and pepper to taste
Place everything into a food processor and puree. Store in the refrigerator.
Enjoy!
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