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Tomato & Swiss Breakfast Bake

Active Time: 20 minutes • Total Time: 50 minutes • Serves: 6

Schnucks nonstick cooking spray
2 teaspoons Schnucks olive oil
1 pound Schnucks Signature fresh ground hot Italian sausage (optional)
1 medium yellow onion, finely chopped (about 1 cup)
1 package (6 ounces) unprepared savory herbs stuffing mix
1-1/2 cups boiling water
3/4 cup drained julienne cut sun-dried tomatoes with Italian herbs in oil
1 package (6 ounces) Schnucks finely shredded Swiss cheese (1-1/2 cups), divided
12 Schnucks large eggs
1 cup Schnucks half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350°F. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In 10-inch skillet, heat oil over medium heat. Add sausage, if using, and onion and cook 8 to 10 minutes or until onion is tender and sausage is no longer pink, stirring frequently and breaking up sausage into small pieces. Meanwhile, in large bowl, with fork, stir stuffing mix and boiling water until well mixed; cover and let stand 5 minutes.

2. Fluff stuffing with fork. Add onion mixture and sun-dried tomatoes and toss until well combined. Transfer stuffing mixture to prepared dish. Sprinkle packed 3/4 cup cheese evenly on top.

3. In same large bowl, with whisk, beat eggs well. Stir in half-and-half, salt and pepper. Pour egg mixture evenly over stuffing mixture. Sprinkle remaining cheese evenly on top. Bake, uncovered, 30 to 35 minutes or just until casserole is set and internal temperature reaches 145°F.

Each serving: about 463 calories, 26 g total fat (12 g saturated), 412 mg cholesterol, 884 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g sugars, 25 g protein