https://tops.ads.webstophq.com/Recipes/Detail/8905/Sausage-Pomodoro_Brunch_Bake
Hearty egg bake? Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch.
Yield: 8 servings
Preparation Time: 15 min; Total: 50 min
1 | package | (12 ounce) bulk reduced-fat pork breakfast sausage | |
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1/3 | cup | refrigerated basil pesto | |
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1 | can | Pillsbury refrigerated crescent rolls | |
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1 | can | (14.5 ounce) Muir Glen organic diced tomatoes, drained | |
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1/3 | cup | crumbled feta cheese (1 1/2 ounces) | |
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1 | cup | shredded mozzerella cheese (4 ounces) | |
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6 | eggs | ||
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2 | tablespoons | milk | |
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3 | tablespoons | shredded fresh basil leaves | |
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Yield: 8 servings
Approximate Nutrient Content per serving:
Calories: | 390 | |
Calories From Fat: | 243 | |
Total Fat: | 27g | |
Saturated Fat: | 9g | |
Cholesterol: | 205mg | |
Sodium: | 890mg | |
Total Carbohydrates: | 16g | |
Dietary Fiber: | 0g | |
Sugars: | 5g | |
Protein: | 20g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 375 degrees 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.
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.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
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.
Please note that some ingredients and brands may not be available in every store.
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