Mediterranean Sausage and Cheese Brunch

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DELICIOUS

Description

Recipe and photo kindly provided by the National Hot Dog & Sausage Council, Washington, DC

Ingredients

1 Cup: Boiling Water
2/3 Cup: Sun-Dried Tomatoes, Chopped (Non-Oil Pack)
1 Pound: TURKEY ITALIAN SAUSAGE
1/2 Cup: Red Or Yellow Onion, Chopped
7 Large: Eggs
1 Quart: Whole Milk
1 Teaspoon: Salt
1/4 Teaspoon: Freshly Ground Black Pepper
1 Teaspoon: Dried Thyme Leaves
12 Slices: Day-Old Firm Whole Wheat Or White Sandwich Bread, Cubed
1/2 Cup: Grated Parmesan Cheese
As Needed: Vegetable Cooking Spray
1 Cup: Grated Provolone Cheese
1/3 Cup: Feta Cheese, Well Crumbled
* Click to ingredient to choose one

Directions

1
In a medium bowl, pour boiling water over the tomatoes.
2
Allow to soften, about 15 minutes.
3
Drain well.
4
Squeeze the sausage from the casings into a large skillet.
5
Over medium heat, sauté the sausage until brown, breaking the sausage into small pieces.
6
Drain well on paper towels.
7
Reserve 1 teaspoon pan drippings, discard remaining pan drippings.
8
Sauté the onion in the reserved pan drippings until soft. Reserve.
9
In a 2-1/2 quart bowl, slightly whisk eggs, add milk, salt, pepper and thyme.
10
In a 4-quart bowl, mix together the bread, cooked sausage and onion, drained tomatoes and Parmesan. Pour the eggs/milk into the bread/sausage mixture and mix well.
11
Spray a 13x9x2-inch baking dish with cooking spray. Pour the ingredients into the baking dish; cover and refrigerate overnight.
12
Next morning, preheat the oven to 350 degrees F. Place a baking sheet on the lowest rack in the oven to catch any spills.
13
Place casserole on middle shelf and bake, uncovered, until the top is nicely browned and puffed, about 45-50 minutes. S
14
prinkle the Provolone and Feta cheeses on top and continue to bake until the cheeses melt, about 5 minutes.
15
Cool for about 10 minutes before cutting.
16