Serve this recipe for brunch, or as a light, easy supper solution.
Italian Egg Bake
- Prep Time 15 min
- Total 1 hr 35 min
- Ingredients 11
- Servings 6
Ingredients
- 1 lb. bulk Italian sausage
- 4 cups frozen hash-brown potatoes, thawed
- 4 oz. (1 cup) shredded Cheddar cheese
- 1 cup frozen cut leaf spinach, thawed, drained
- 1/4 cup sliced marinated sun-dried tomatoes
- 4 oz. (1 cup) shredded mozzarella cheese
- 4 eggs
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons shredded fresh Parmesan cheese
Instructions
-
Step1Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.
-
Step2In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.
-
Step3In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.
-
Step4Bake at 350°F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.
Nutrition
630
Calories
41g
Total Fat
31g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 630
- Calories from Fat
- 370
- Total Fat
- 41g
- 63%
- Saturated Fat
- 18g
- 90%
- Cholesterol
- 220mg
- 73%
- Sodium
- 970mg
- 40%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 40%
- 40%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 3 1/2 High-Fat Meat; 2 Fat;
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