Best Sausage Pomodoro Brunch Bake Recipes

SAUSAGE-POMODORO BRUNCH BAKE

Sausage-Pomodoro Brunch Bake image

Make and share this Sausage-Pomodoro Brunch Bake recipe from Food.com.

Provided by Pinay0618

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) package bulk reduced-fat pork sausage
1/3 cup refrigerated basil pesto
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (14 1/2 ounce) can muir glen organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 land o lakes eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves

Steps:

Heat oven to 375°F In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

SAUSAGE-POMODORO BRUNCH BAKE

Sausage-Pomodoro Brunch Bake image

Hearty egg bake? Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch. Servings # 8

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 package (12 oz) bulk reduced-fat pork breakfast sausage
1/3 cup refrigerated basil pesto
1 can Pillsbury® refrigerated crescent dinner rolls
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 LAND O LAKES® Eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves

Steps:

Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

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