What’s not to love about this hearty combination of hunks of bread, sausage, cheese and golden poached eggs all mixed up and united in perfect harmony with a Tuscan tomato gravy? This recipe is found in the “Oven Dishes” section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.
Tuscan Sausage and Egg Bake
Description
What's not to love about this hearty combination of hunks of bread, sausage, cheese and golden poached eggs all mixed up and united in perfect harmony with a Tuscan tomato gravy? This recipe is found in the "Oven Dishes" section of our Trim Healthy Mama Cookbook. This is a family-size recipe that will serve 6 to 8 people.
Ingredients
For the Bread Cubes
For the Casserole
Instructions
- Preheat the oven to 350°F.
- Make the breads. Whisk together the Baking Blend, Super Sweet, salt, baking powder, water, and egg whites in a mixing bowl or process in a food processor
- Lightly coat an 8-cup muffin tin with coconut oil cooking spray. Divide the batter among the muffin cup holes. Bake for 15 minutes. Remove from the oven and let cool a little. Cut into cubes. Keep the oven set at 350°F.
- Make the casserole. Fry the bread cubes in a large skillet with the ghee or butter, basil, cumin, paprika, and garlic powder.
- Lightly spray a 9 × 13-inch baking dish with the cooking spray. Transfer the seasoned bread cubes to the baking dish.
- Sauté the jalapeño and onion in the same skillet with some of the tomato juice until soft, about 3 minutes. Add to the baking dish and toss with the bread. Add the olives, sausage, tomatoes, and grated cheese, and stir to blend.
- In a blender, combine the okra, tomato paste, broth, salt and Gluccie until smooth. Pour over the mixture in the baking dish. Gently stir the “innards” of the casserole to mix things up a bit.
- Create 4 evenly spaced cavities in 2 rows, making 8 “nests” for your eggs. Gently crack an egg into each cavity. Sprinkle the top of the casserole with the green olives, basil, and cracked black peppercorns, then drizzle on the vinegar.
- Cover the casserole with foil and bake for 30 minutes. Remove the cover and bake approximately 5 minutes more if you want slightly runny poached eggs (keep an eye on the yolks; you might need more or less time depending on your oven) or 15 to 20 minutes more for solid yolks.
Note
From page 152, Trim Healthy Mama Cookbook...
"Even though we’re talking poached eggs here, we enjoy this as a dinner in our homes but it’s also a hit at brunch gatherings and potlucks. This looks like a lot of ingredients, but most of them are spices. Don’t be intimidated by this recipe, first time around it might seem a tad daunting but after you’ve tried it once it’s quite easy."
