SKINNY ITALIAN SAUSAGE EGG BAKE

Skinny Italian Sausage Egg Bake image

42% less fat • 55% less sat fat • 66% more vitamin A than the original recipe. Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering.

Provided by Betty Crocker Kitchens

Time 10h

Yield 12

Number Of Ingredients 13

Ingredients

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) 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
12 eggs
3/4 cup fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
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.
Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 235 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g