Packed with veggies and sausage, you can serve this versatile dish immediately for a light supper with salad or make it ahead to reheat later as a filling in burritos or breakfast sandwiches. Make the Creamy Salsa Dip to serve alongside for extra flavour. This recipe and photo are provided by Foodland Ontario, foodlandontario.ca
Preparation Time: 25 minutes
Cooking Time: 23 minutes
Baking Time: 45 minutes
Makes 8 servings
1 tbsp (15 mL) olive oil
500 g Ontario hot or sweet Italian sausage or fresh chorizo, casings removed (about 3)
1 large Ontario onion, finely diced
2 cloves Ontario garlic, finely minced
1 large Ontario sweet potato, unpeeled and cut into 1/2-inch (1 cm) cubes (about 4 cups/1 L)
1 large Ontario leek, white and light green parts only, sliced (about 2 cups/
500 mL)
5 Ontario eggs
3/4 cup (175 mL) 35% Ontario whipping cream
1/2 tsp (2 mL) each freshly ground black pepper and ground nutmeg
1-1/4 cups (300 mL) halved Ontario greenhouse cherry or grape tomatoes
1/4 cup (50 mL) grated Ontario parmesan cheese
1 tbsp (15 mL) chopped fresh Ontario parsley
In large, wide saucepan, heat oil over medium heat; add sausage and cook, breaking into pieces and stirring occasionally, for 8 to 10 minutes or until browned. Drain off all but 1 tbsp (15 mL) fat. Add onion and garlic to pan; cook, stirring occasionally, for 5 minutes, until softened. Add sweet potato, leek and 1/4 cup (50 mL) water; cook, stirring often and scraping browned bits from bottom of pan for about 5 to 8 minutes, until potato is soft. Set aside.
Butter 2-quart (2 L) rectangle baking dish (about 12- x 10-inch/30 x 24 cm). If using metal pan, line with parchment paper; butter paper lightly.
In large bowl, lightly whisk together eggs, cream, pepper and nutmeg until blended. Stir in sausage mixture. Spread into dish; arrange tomatoes on top, cut side up, gently pressing into mixture. Sprinkle with cheese.
Bake in 375°F (190°C) oven for about 40 to 45 minutes, until firm in centre. Let cool for 5 minutes; sprinkle with parsley. (Can be cooled, wrapped in individual portions and frozen for up to 2 months.)
Variation: To make Sausage and Fall Veggie Egg Burritos, on a large, parchment paper-lined baking sheet or two, arrange 6 to 8 large flour tortillas in single layer. Top each with 1/4 cup (50 mL) shredded Ontario Old Cheddar Cheese. Bake in 350°F (180°C) oven for 5 to 8 minutes or until cheese is melted and tortillas are warm. Remove from oven; top tortillas with Ontario Greenhouse Lettuce and slices of Sausage and Fall Veggie Egg Bake. Serve with Creamy Salsa Dip.
Creamy Salsa Dip: Combine 1/2 cup (125 mL) salsa with 1/2 cup (125 mL) Ontario sour cream, 2 tbsp (25 mL) mayonnaise, 1 clove minced Ontario garlic, 1/2 tsp (2 mL) smoked paprika, 1/4 tsp (1 mL) ground cumin. Sprinkle with chopped fresh Ontario parsley and serve with a dash of hot sauce, if desired.
Nutritional Information:
1 serving
PROTEIN: 17 grams
FAT: 17 grams
CARBOHYDRATE: 22 grams
CALORIES: 312
FIBRE: 3 grams
SODIUM: 510 mg
