{"id":3219,"date":"2009-05-14T20:01:40","date_gmt":"2009-05-15T03:01:40","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3219"},"modified":"2009-05-04T20:02:03","modified_gmt":"2009-05-05T03:02:03","slug":"healthier-italian-sausage-egg-bake","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3219","title":{"rendered":"Healthier Italian Sausage Egg Bake"},"content":{"rendered":"

\u00c2\u00a0<\/span><\/p>\n

12 oz lean Italian turkey sausage, casings removed <\/span><\/span><\/p>\n

1 medium onion, chopped (1\/2 cup) <\/span><\/span><\/p>\n

1 medium red bell pepper, chopped (1 cup) <\/span><\/span><\/p>\n

2 cloves garlic, finely chopped <\/span><\/span><\/p>\n

1 box (9 oz) Green Giant\u00c2\u00ae frozen chopped spinach, thawed, drained <\/span><\/span><\/p>\n

4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed <\/span><\/span><\/p>\n

2 cups reduced-fat Italian cheese blend (8 oz) <\/span><\/span><\/p>\n

2 tablespoons grated Parmesan cheese\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

12 eggs <\/span><\/span><\/p>\n

3\/4 cup fat-free (skim) milk <\/span><\/span><\/p>\n

1 teaspoon dried basil leaves <\/span><\/span><\/p>\n

1\/2 teaspoon salt <\/span><\/span><\/p>\n

1\/2 teaspoon pepper <\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Spray 13×9-inch (3-quart) glass baking dish with cooking spray. \u00c2\u00a0<\/span>In 12-inch nonstick skillet, cook sausage over medium heat 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; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach. \u00c2\u00a0<\/span>In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. \u00c2\u00a0<\/span>Heat oven to 350\u00c2\u00b0F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. <\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Yield: 12 servings<\/span><\/p>\n

Calories: 280<\/span><\/p>\n

Fat: 12g<\/span><\/p>\n

Fiber: 3g<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c2\u00a0 12 oz 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 oz) Green Giant\u00c2\u00ae frozen chopped spinach, thawed, drained 4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed 2 cups reduced-fat Italian cheese blend (8 oz) 2 tablespoons grated Parmesan cheese\u00c2\u00a0 12 eggs 3\/4 cup fat-free (skim) milk 1 teaspoon dried basil leaves 1\/2 teaspoon salt 1\/2 teaspoon…<\/p>\n

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