From coast to coast, home cooks are joining the challenge: Serve 100 sit-down family meals in one year. Are you in?
Italian Baked Eggs & Sausage
This isn’t your typical egg bake. I serve my hearty casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with a side of warm, crusty rolls spread with butter. —Shelly L. Bevington, Hermiston, OR
Prep: 15 min. • Bake: 30 min. Makes: 8 servings
1 lb. bulk Italian sausage
1 jar (24 oz.) fire-roasted tomato and garlic pasta sauce
1 can (141/2 oz.) fire-roasted diced tomatoes, drained 3/4 cup part-skim ricotta cheese
8 large eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese
1 Tbsp. minced fresh basil
1 loaf (4 oz.) French bread demi-baguette, cut into 1-in. slices
1/4 cup butter, softened
1. Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
2. 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.
3. Bake 30-35 minutes or until the egg whites are completely set and the yolks have begun to thicken but are not hard. Remove from oven; sprinkle with basil.
4. Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Serve immediately with baked eggs. Per serving: 408 cal., 27g fat (11g sat. fat), 241mg chol., 1183mg sod., 22g carb. (8g sugars, 3g fiber), 19g pro.
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