Italian Baked Eggs & Sausage

By á-4084

There's nothing average about this egg bake! This robust breakfast casserole features Italian sausages, eggs and fire roasted tomatoes with warm, crusty bead and butter on the side. Can you say DELICIOUS?!

Ingredients

• 1 pound bulk Italian sausage
• 1 (24-ounce) jar fire-roasted tomato and garlic pasta sauce
• 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
• 3/4 cup part-skim ricotta cheese
• 8 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Parmesan cheese, shredded
• 1 tablespoon fresh basil, minced
• 1 loaf (4-ounces) French bread demi-baguette, cut into 1-inch slices
• 1/4 cup butter, softened

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350°F.

In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3 to 4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-inch baking dish.

Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.

Bake 30 to 35 minutes or until egg whites are completely set and yolks have begun to thicken but are not hard. Remove from oven; sprinkle with basil.
Meanwhile, spread bread slices with butter; place on an un-greased baking sheet. Preheat broiler. Broil 3 to 4 inches from heat 1 to 2 minutes on each side or until golden brown. Serve immediately with baked eggs.