Spring into Brunch with a Baked Sausage and Veggie Omelet

salsiccia/sausage

It was rainy and gross this weekend; a perfect weekend to stay in and get things done. Knowing I had to go into the office Sunday to work on yearly evaluations (yuck!), I knew Satursday was the stay home day. But, to do what I needed to do, and not get distracted, I needed two things: shut off the computer and energy.

Since I am a big fan of baked eggs/omelets, I went for a National Hot Dog and Sausage Council recipe, a Baked Sausage and Veggie Omelet.

Baked Sausage and Veggie Omelet
An adapted NHSC Recipe

½ pound fresh turkey sausage, casing removed
½cup chopped button mushrooms, stems removed and cleaned
½ cup chopped sweet onions
4 Campari tomatoes, sliced
2 Tablespoons chopped fresh basil
4 large eggs, well beaten½ cup milk
1/4 teaspoon each salt and freshly ground black pepper
Nonstick cooking spray

Preheat oven to 350ºF. In a large heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces. Cook until no longer pink.

Remove from skillet and drain sausage on clean paper towels. Drain all but 1/2 to1 teaspoon pan drippings from skillet. Sauté mushrooms and onions in skillet just until vegetables are soft. Allow to cool slightly.

Spray an 5x7-inch baking dish with nonstick cooking spray. Layer sausage, mushrooms, onions, tomato and basil into dish.

In a mixing bowl, whip together eggs, milk, salt and pepper. Pour egg mixture over sausage mixture but do not stir together.

Bake, uncovered, in a preheated oven for 22-25 minutes or until eggs are set. Cool for 5 minutes. Sprinkle additional chopped tomatoes on top. Yield: 2-3 breakfast servings

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