Make-Ahead Recipe: Sausage, Artichoke & Goat Cheese Egg Bake
Serves 6 to 8
- 4 ounces
spicy Italian sausage (about 1 large sausage)
large onion, diced
- 4 cloves
- 1/4 cup
sun-dried tomatoes, finely chopped
- 12 ounces
frozen artichoke hearts, thawed and roughly chopped
- 1 cup
- 1 1/2 teaspoons
Freshly ground black pepper
- 3 ounces
goat cheese, crumbled
- 1 cup
shredded Parmesan cheese
Heat the oven to 350°F and lightly grease a 3-quart or 9x13-inch baking dish with baking spray or olive oil.
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.
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.
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.
Leftovers keep well in the fridge for up to 5 days.