Sausage-Pomodoro Brunch Bake

By Bujvary

Ingredients

• 1 package (12 oz) bulk reduced-fat pork breakfast sausage
• 1/3 cup refrigerated basil pesto
• 1 can Pillsbury® refrigerated crescent dinner rolls
• 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 LAND O LAKES® Eggs
• 2 tablespoons milk
• 3 tablespoons shredded fresh basil leaves

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

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.