Italian Sausage & Vegetable Puff
In a large nonstick skillet, sauté the sausage, peppers and onion over medium heat until meat is no longer pink and vegetables are tender; drain off any fat and set aside.
In a large bowl, using an electric hand mixer beat the eggs until thick and lemon colored – blend in the milk, ricotta, and Bisquick. Fold in the cooled cooked sausage and vegetable mixture, artichokes, cheese, Italian seasoning, and salt. Pour into a 13 x 9 inch baking dish coated with vegetable cooking spray – OR divide mixture between twelve large muffin cups.
Bake for 30 to 35 minutes, until a knife inserted near center comes out clean. Allow to cool for 15 minutes before cutting into 12 squares (divide into 4 along the long side of pan and divide by 3 along short side of pan)
12 Servings
Per Serving:
247 Calories;
19 g Protein;
9 g Tot Fat;
10g Carb;
2 g Fiber;
273 mg Calcium;
2 mg Iron;
706 mg Sodium;
226 mg Cholesterol
With our busy lives, we look for simple dishes that are versatile. This dish is called a strata in Italy and works for breakfast, brunch, lunch, or supper and can feed a crowd! I bake it on a Sunday morning when the kids and grandkids are visiting and pair it with a big bowl of fresh fruit salad so we can to sit on our patio and enjoy good food and family. Made for supper, I have plenty of leftover squares to gently reheat in our office microwave for weekday lunches.
8 ounces Jimmy Dean Italian Sausage
1 medium red or orange bell pepper, diced
1 medium onion, diced
8 large eggs, well beaten
½ cup milk
One, 15-ounce container part skim milk ricotta
1/2 cup Bisquick baking mix - I buy an small serving envelope instead of a box
One, 15-ounce can quartered artichoke hearts, well drained
2 cups shredded Italian Blend cheese – most stores carry three and four cheese blends
1/2 teaspoon Italian seasoning, or 1 tablespoon fresh chopped basil or parsley
1 teaspoon sea salt
Non-stick vegetable cooking spray
Preheat oven 325°.8 ounces Jimmy Dean Italian Sausage
1 medium red or orange bell pepper, diced
1 medium onion, diced
8 large eggs, well beaten
½ cup milk
One, 15-ounce container part skim milk ricotta
1/2 cup Bisquick baking mix - I buy an small serving envelope instead of a box
One, 15-ounce can quartered artichoke hearts, well drained
2 cups shredded Italian Blend cheese – most stores carry three and four cheese blends
1/2 teaspoon Italian seasoning, or 1 tablespoon fresh chopped basil or parsley
1 teaspoon sea salt
Non-stick vegetable cooking spray
In a large nonstick skillet, sauté the sausage, peppers and onion over medium heat until meat is no longer pink and vegetables are tender; drain off any fat and set aside.
In a large bowl, using an electric hand mixer beat the eggs until thick and lemon colored – blend in the milk, ricotta, and Bisquick. Fold in the cooled cooked sausage and vegetable mixture, artichokes, cheese, Italian seasoning, and salt. Pour into a 13 x 9 inch baking dish coated with vegetable cooking spray – OR divide mixture between twelve large muffin cups.
Bake for 30 to 35 minutes, until a knife inserted near center comes out clean. Allow to cool for 15 minutes before cutting into 12 squares (divide into 4 along the long side of pan and divide by 3 along short side of pan)
12 Servings
Per Serving:
247 Calories;
19 g Protein;
9 g Tot Fat;
10g Carb;
2 g Fiber;
273 mg Calcium;
2 mg Iron;
706 mg Sodium;
226 mg Cholesterol
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