Vegetable and Sausage Bake Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Main Dishes · Side Dishes · Vegetable Dishes

Vegetable and Sausage Bake

From Dorothy McNett's recipes at www.dorothymcnett.com. Made with a sweet bell pepper and some broccoli, this is so delicious. Each time you make this, change the kind of sausage! Never boring! Serves 5-8 people.

1 onion
3-4 cloves garlic
2-3 stalks broccoli, stems and flowery top parts
1 red bell pepper
2 tablespoons extra virgin olive oil
1-2 fully cooked sausage links such as chicken apple, chorizo, etc.

4 eggs
1 cup milk
1/2 teaspoon fine sea salt
freshly ground pepper
1/4 teaspoon cayenne, or other hot seasoning as desired
1 cup grated cheddar cheese
2 cups grated Swiss or Jack cheese
paprika (try the smoked paprika from Spain!)

salad greens for the serving bed

Preheat oven to 325 degrees. Chop or dice the onion and garlic cloves. Thinly slice the broccoli and red pepper slightly on an angle. In heavy bottomed saute pan or skillet, heat the olive oil and then add all of the vegetables, cook and stir over medium heat 5-6 minutes, or until the vegetables are a bit tender and just starting to brown. Thinly slice or dice the sausage and add to vegetable mixture. Set aside. In batter bowl, whisk the eggs very well, and then whisk in the milk, salt, pepper and cayenne. Pour the cooked vegetable sausage mixture into a 9 by 11 inch (or similar quantity) glass or ceramic baking dish, sprinkle on the grated cheeses, stirring to blend with the vegetables a bit. Pour the egg mixture over, stirring slightly to get everything spread out nicely. Sprinkle with paprika. Bake 30-35 minutes, or until the center is set and the outside edges are starting to brown. Scoop or slice into serving pieces and serve over fresh greens on a plate. This is equally delicious chilled, then sliced into pieces and served over the greens. This way it can be made ahead and be ready to serve at a moments notice! A few drizzles of extra virgin olive oil and a few sprinkles of semi-coarse sea salt is a wonderful finishing touch, as well.

Recipe created 2010-09-07.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.