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Sausage, Egg, And Vegetable Casserole

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filed under Main Dishes

Sausage, Egg, And Vegetable Casserole
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 390 (20% DV)
Fat: 30g (46% DV)
Carbohydrates: 9g (3% DV)
Protein: 24g (49% DV)
Ingredients:  Makes 6 servings (6 each)
1  lb.
1  tablespoon
4  ounces
8  ounces
1/2  cup
1  cup
1/4  teaspoon
1/4  teaspoon
1/2  cup
1  ounce

Tip: Click on the ingredient links to learn the nutritional information for all the Sausage, Egg, And Vegetable Casserole ingredients. The serving size for any ingredient in Sausage, Egg, And Vegetable Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
1 pound sweet italian sausage, casing removed and meat cut into 1" pieces
1 1/2 teaspoons olive oil
1/2 cup 2% milk, at room temperature

Substitute kale, broccoli rabe, or broccoli for the escarole. Replace the pork sausage with chicken or turkey sausage.

1.Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
2.Cook the sausage in a large skillet over medium-high heat until half-cooked, 6 to 8 minutes, stirring occasionally. Spread over the bottom of the prepared dish. Discard the fat in the skillet. Pour the oil into the same skillet and stir in the escarole, zucchini, bell pepper, onion, salt, and 1/8 teaspoon of the black pepper. Reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8 to 10 minutes. Let cool for 10 minutes and arrange over the sausage.
3.Meanwhile, in a large bowl, combine the eggs, milk, cheese, and remaining 1/8 teaspoon black pepper. Pour over the vegetables. Bake until the eggs are set, 40 to 45 minutes. Cut into squares to serve.
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