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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.