SAUSAGE-VEGETABLE EGG BAKE

Sausage-Vegetable Egg Bake image

When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. -Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

Steps:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 248 calories, Fat 15g fat (6g saturated fat), Cholesterol 253mg cholesterol, Sodium 640mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.