Monday, September 7, 2009

Italian Sausage Egg Casserole

This is a great recipe that I took to our church potluck for Easter this year. It was pretty easy to make & made for a quick breakfast on weekday mornings.
Italian Sausage Egg Casserole
prep time:30 min
start to finish:10 hr
makes:12 servings

12oz lean Italian turkey sausage, casings removed
1medium onion, chopped (1/2 cup)
1medium red bell pepper, chopped (1 cup)
2cloves garlic, finely chopped
1box (9 oz) frozen chopped spinach, thawed, drained
4cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
2cups reduced-fat Italian cheese blend (8 oz)
2tablespoons grated Parmesan cheese
12eggs
3/4cup fat-free (skim) milk
1teaspoon dried basil leaves
1/2teaspoon salt
1/2teaspoon pepper
1.Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
3.In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
4.Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Nutritional Information: 1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol235mg; Sodium 630mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 4g); Protein 19g % Daily Value*: Vitamin A 45%; Vitamin C 15%; Calcium 25%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Vegetable; 2 1/2Medium-Fat Meat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables


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