Italian Egg-and-Sausage Casserole

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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This easy casserole makes a big batch, and it’s perfect for a festive brunch or Sunday supper. To save time, the sausage-vegetable mixture can be made one day in advance.

Ingredients

  • 1 spray(s) cooking spray
    to coat baking dish
  • 1 pounds sausage, chicken
    or turkey, casings removed
  • 4 ounce(s) mushroom, white
    coarsely chopped
  • 1 large shallot(s)
    minced
  • 1 cup(s) tomato(es), plum
    chopped
  • 2 clove(s) garlic
    minced
  • 4 tablespoon oregano, fresh
    leaves, chopped
  • 8 large egg(s)
  • 1 cup(s) half-and-half, fat-free
  • 1 cup(s) cheese, ricotta, part-skim
  • 1 cup(s) cheese, mozzarella, part-skim, shredded
  • salt
    to taste

Instructions

  • 1

    Preheat oven to 375°F. Lightly coat a 13" x 9" glass baking dish with cooking spray.

  • 2

    In large nonstick skillet over medium heat, brown sausages for 10 minutes, or until cooked through, breaking up meat as it cooks. Add mushrooms and shallot; cook 3 minutes longer. Stir in tomatoes, garlic, and oregano; cook 1 minute longer. Spread sausage mixture in prepared dish.

  • 3

    In a large bowl, whisk eggs, half-and-half, ricotta, 1/2 cup of the mozzarella, and salt until blended. Pour egg mixture over sausage mixture. Sprinkle with remaining 1/2 cup mozzarella.

  • 4

    Bake for 40 minutes, or until top of casserole is golden and knife inserted into center comes out clean. Let stand 5 minutes before serving.

Nutritional Information Amount Per Serving
  • Calories263
  • Total Fat12g
  • Saturated Fat4g
  • Sodium647mg
  • Carbohydrates11g
  • Dietary Fiber1g
  • Protein25g
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