Sausage, Artichoke & Goat Cheese Egg Bake
- 1/4 pound spicy Italian sausage (about 1 large sausage)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, finely chopped
- 12 ounces frozen artichoke hearts, thawed and roughly chopped
- 8 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- 3 ounces goat cheese, crumbled
- 1 cup shredded Parmesan cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Artichoke hearts, frozen (12 ounces)
- Garlic (4 cloves)
- Onion, large (1)
- Tomatoes, sun-dried (1/4 cup)
- Meat
Italian sausage, spicy (1/4 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Salt (1 1/2 teaspoons)
- Dairy
- Goat cheese (3 ounces)
- Parmesan cheese (1 cup)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (8)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 14, 2012 (11 months ago).
166 people saved this recipe.
