Italian Sausage Egg Bake
12 servings
Equipment
- glass baking dish 13×9-inch 3-quart
Ingredients
- 1 package 6 oz seasoned stuffing mix
- 1 package 12 oz frozen sausage-style soy-protein crumbles
- 1 medium red bell pepper cut into 1⁄2-inch pieces
- 2 medium green onions sliced (2 tablespoons)
- 1 cup shredded Swiss cheese 4 oz
- 2 cups original-flavored soymilk
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- 1 can 103⁄4 oz condensed cream of mushroom soup
- 6 eggs
Instructions
- Heat oven to 350°F.
- Spray 13×9-inch 3-quart glass baking dish with cooking spray.
- In dish, layer stuffing mix, crumbles, bell pepper, onions and cheese.
- In small bowl, mix remaining ingredients with whisk until blended; pour over ingredients in dish.
- Bake uncovered 45 to 55 minutes or until knife inserted in center comes out clean and top is set and lightly browned.
- Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Here’s a light, golden, flavor-rich egg dish for your next weekend brunch! Vary the flavor by using broccoli or mushrooms instead of bell pepper and different varieties of cheese or seasoned stuffing mix.
