Italian Sausage Egg Bake
Makes 4 servings
1 can Italian diced tomatoes
1 cup mild Italian sausage (already cooked & chopped into small pieces)
3/4 cup Italian shredded cheese blend
salt & pepper to taste
1 tsp Italian seasoning
¼ cup half-n-half
½ cup ricotta cheese
Preheat oven to 350°. Spray 8*8 pan with Pam. Layer 2/3 cup of tomatoes (drained), Italian sausage, Italian cheese, salt, pepper and Italian seasoning in pan. Blend eggs, half-n-half, and ricotta cheese together. Pour into pan over Italian sausage mixture. Bake for 30 to 40 minutes until center is firm and top is brown.
Puree remaining tomatoes with salt & pepper to taste & heat through. Serve over warm egg bake and top with Italian cheese or Parmesan cheese and a sprig of fresh rosemary or Italian parsley.
Recipe by Dora Jane Barwick, Innkeeper of the Mountain Rose Inn