Breakfast Sausage Veggie Bake
Prep Time: 10 mins.
1 (12-oz.) package of Farmland® Boxed Frozen Pork Sausage Links
1 cup of Cremini Mushrooms, thinly sliced
3/4 cup of Red Bell Pepper, diced
1/2 cup of Sweet Yellow Onion, diced
1 teaspoon of minced Garlic
1 (5-oz.) package of Baby Spinach, stems removed
1 1/2 cups (6-oz.) of Gouda Cheese, shredded
3 cups of Fat Free Liquid Eggs
3/4 cup of Milk
3/4 cup of Biscuit Baking Mix
1/2 teaspoon of Italian Seasoning
1/4 teaspoon of Black Pepper
1/2 cup of Grape Tomatoes, sliced
1. Heat oven to 350ºF. Cook sausage in large skillet over med-high heat until internal temperature reaches 165ºF, turning occasionally for even browning. Remove sausage from skillet and place on cutting board to cool slightly. Cut into ¼-inch thick slices; place in bottom of 13x9x2-inch baking pan.
2. Add mushrooms, bell pepper, onion and garlic to skillet; sauté in sausage grease until peppers and onions are tender. Add spinach; continue stir-frying until spinach is wilted. Evenly spread vegetables over top of sausage in baking pan.
3. Sprinkle Gouda cheese over top of vegetables.
4. Whisk together eggs, milk, baking mix, Italian herbs and pepper until smooth; pour over cheese in baking pan. Bake, uncovered, at 350ºF for 30 to 35 minutes until knife inserted in center comes out clean. Let stand 15 minutes before slicing to serve.