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Sausage-Pomodoro Brunch Bake

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Sausage-Pomodoro Brunch Bake
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8
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Hearty egg bake? Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch.

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
eggs
2
tablespoons milk
3
tablespoons shredded fresh basil leaves

Directions

  • 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.
Bake-Off is a registered trademark of General Mills ©2012
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
41%
(
Saturated Fat
9g
47%
,
Trans Fat
1 1/2g
)
Cholesterol
205mg
69%
Sodium
890mg
37%
Potassium
75mg
2%
Total Carbohydrate
16g
5%
(
Dietary Fiber
0g
0%
,
Sugars
5g
)
Protein
20g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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