Sausage, Artichoke & Goat Cheese Egg Bake
From elgourmand2 7 years ago
- 1 Hr. to make
- Serves 4
The cheese and sausage are the major flavor components. Change the sausage or the cheese and you change the dish. Try Spanish Chorizo for a different, but delightful option. I fixed this for the tribe a few weeks ago and got rave reviews all around. Read more The dish can be a bit heavy and a fresh green salad, with all the goodies, is almost a must. See less
Ingredients
- • 1/4 lb. (250 g) spicy Italian sausage (about 1 large sausage). shopping list
- • 1 large onion, diced. shopping list
- • 4 cloves garlic, minced. shopping list
- • 1/4 cup sun-dried tomatoes, finely chopped. shopping list
- • 12 ounces frozen artichoke hearts, thawed and roughly chopped. shopping list
- • 8 large eggs. shopping list
- • 1 cup whole milk. shopping list
- • 1 1/2 tsp. salt. shopping list
- • Freshly ground black pepper. shopping list
- • 3 oz. (85 g.) goat cheese, crumbled. shopping list
- • 1 cup shredded Parmesan cheese. shopping list
How to make it
- 1. Heat the oven to 350°F (175⁰C) and lightly grease a 3-quart or ltr. or 9x13-inch (20X32 cm) baking dish with baking spray or olive oil.
- 2. Heat a deep sauté pan over medium-high heat. Chop the sausage into 1/2-inch pieces and cook until well-browned. Add the onion and garlic and turn the heat down to medium. Cook for 5 minutes or until the onion is soft and translucent. Add the sun-dried tomatoes and cook for an additional 3 minutes or until the onion begins to brown just a bit. Add the artichoke hearts and cook just until they are warmed through. Turn off the heat.
- 3. Whisk the eggs thoroughly then whisk in the milk, salt, and a few grinds of black pepper. Stir in the crumbled goat cheese and Parmesan cheese, then fold in the cooked sausage and vegetables from the skillet.
- 4. Pour into the prepared baking dish and bake for 35 to 40 minutes or until a knife comes out clean and the top is lightly golden brown. Serve warm or cold, with a fresh salad. See Photo
- Leftovers keep well in the fridge for up to 5 days.
People Who Like This Dish 2
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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