ITALIAN BAKED EGGS & SAUSAGE
This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts : Calories 408 calories, Fat 27g fat (11g saturated fat), Cholesterol 241mg cholesterol, Sodium 1183mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
ITALIAN CLOUD EGGS
Steps:
- Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
EASY ITALIAN EASTER BREAD
This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.
Provided by Taste of Home
Time 1h
Yield 1 loaf (20 slices).
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
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