Try this healthier Italian Sausage Egg Bake

Akron Beacon JournalJanuary 14, 2014 


Betty Crocker’s “300 Calorie Comfort Food: 300 Favorite Recipes for Eating Healthy Every Day,” includes a healthier Italian Sausage Egg Bake.


The holidays are over, and it’s the time when many of us will start our New Year’s resolutions and take on a healthier lifestyle.

Just in time, Betty Crocker is out with a new cookbook, “300 Calorie Comfort Food” ($19.99, softcover, Houghton Mifflin Harcourt), which takes all of the traditional favorites and lightens them up so they are 300 calories or less per serving. Enter to win a copy at the N&O Lifestyles’ Facebook page.

Healthy Italian Sausage Egg Bake

3/4 pound lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium red bell pepper, chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 ounces) frozen chopped spinach, thawed, drained

4 cups frozen country-style shredded hash brown potatoes (from a 30-ounce bag), thawed

2 cups shredded reduced-fat Italian cheese blend (8 ounces)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cups fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper

COOK sausage over medium heat in a 12-inch nonstick skillet for 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper, cook 3 minutes, stirring occasionally. Add garlic, and cook 1 to 2 minutes longer until vegetables are crisp-tender. Stir in spinach.

SPRAY a 13-by-9-inch glass baking dish with nonstick cooking spray. In baking dish, stir together the chopped sausage mixture, potatoes and cheeses. In a medium bowl, beat eggs, milk, basil, salt and pepper. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.

HEAT oven to 350 degrees. Bake covered 1 hour. Uncover, bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Yield: 12 servings.

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