Sausage-Pomodoro Brunch Bake

Sausage Pomodoro Brunch Bake on the plate

The sweet breakfasts are great and all, but this one ended with a near-empty pan despite only three eaters. Success! It’s super easy, too, even if it does involve opening a few more containers than I generally like.

My secret shame is that I don’t own a 9×13 pan — I shrink everything and bake it in 8×8 or put it in a 10×14 and hope. This was a case of the latter. Fortunately, it worked pretty well with only minor tweaking!

Sausage Pomodoro Brunch Bake, adapted from Pillsbury

1 lb. bulk breakfast sausage
1/2 cup refrigerated basil pesto
1 can refrigerated crescent dinner rolls
1 can (14.5 oz) diced tomatoes, drained
1/3 cup crumbled feta cheese
1 cup shredded mozzarella cheese
6 eggs
2 Tbsp. milk
salt and pepper to taste

Preheat the oven to 375F.

Brown the sausage, breaking it up as it goes. While it’s cooking, spread the crescent rolls across the bottom of a 10×14 (or so) pan, squishing the perforated bits together to seal them. Once the sausage is nicely browned and crumbly, drain it very well, blotting with paper towels if necessary. Mix in the pesto and sprinkle it over the crescent rolls, then sprinkle the feta over too.

Drain the tomatoes really well — not just pouring the juice out of the can, but also making sure to squeeze it out of the tomatoes themselves. (You may mourn the delicious juice going down the drain. I did.) Once they’re pretty dry, sprinkle them over the sausage and feta, and top with the mozzarella.

Mix up the eggs and milk until they’re well-blended, adding in a touch of salt and pepper to taste. Bake for 20 minutes or so, until it looks like this:

This! Like this! Only in your kitchen.

Let it sit for five minutes or so to allow the eggs to tighten up, and then cut yourself a square. I recommend the corners. Delicious!

This seems like it would also allow for a lot of variations — linguica or Spanish chorizo and port salut, maybe, or Mexican chorizo and panela instead of feta and Mexican cheese blend instead of mozzarella.

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~ by iliadawry on 31 May 2012.

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