Recipe of the Week - Sausage Pomodoro Brunch Egg Bake

Time for the Tuesday Recipe Link up! I am linking up with Tasty Tuesdays, In and Out of the Kitchen, and Taste of Tuesday!    

   We had a lot of fun cooking up a lot of different meals this past weekend.Usually we split meals, and it is always fun deciding what to make. I made this egg bake for L & J about two years ago or so and we all really liked it and it has become a regular favorite.    This time used turkey breakfast sausage. Brown it and add a bottle of pesto (I do this to taste, not usually the whole jar, and if you have frozen some, even better). 

While the sausage is browning, press a container of crescent rolls into a glass baking dish. I use the sheet instead of the triangles. I also use a square pan instead of a rectangular. This makes it more deep dish, but I usually do two squares instead of one rectangle.

This recipe calls for a jar of canned tomatoes. I absolutely love Muir Glen fire roasted, so much flavor, make sure you drain them.

The recipe calls for 6 eggs, we used 9. Don't ask, but we did have to cook it longer. Whip the eggs with the milk, add seasonings to taste.

Layer the sausage, tomatoes, cheeses.

Mozzarella and Feta, num. L & J aren't crazy about feta, but it totally works in this recipe!

Pour egg mixture on top. And bake!

We were hungry and seriously cut in and dished it up so fast!

Try this one out. Put it on your list. Feed it to friends, family, neighbors. It is delicious!

Recipe - Sausage Pomodoro Brunch Egg Bake (courtesy of Pillsbury)

15 minute prep time

50 minute total time

9 ingredients

Pillsbury says 8 servings, I think it is more like 6, or it was on Sunday :)

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 fire roasted tomatoes, drained (this is important)

1/3 cup crumbled feta cheese (1 1/2 oz)

1 cup shredded mozzarella cheese (4 oz)

6  ggse

2 tablespoons milk

3 tablespoons shredded fresh basil leaves

Steps

• 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.