Italian Baked Eggs and Sausage

Italian Baked Eggs and Sausage

1 pound ground italian sausage

1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained

3/4 cup part-skim ricotta cheese

8 large eggs

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 cup shredded Parmesan cheese

1 tablespoon Watkins Basil

1 French bread demi-baguette (4 ounces), cut into 1-inch slices

1/4 cup butter, softened

Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.

Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg into ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper, Parmesan cheese and basil.

Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes.

Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs. Yield: 8 servings.

TIP:  When baking cakes of non chocolate brownies, use  Watkins Cinnamon on the bottom of the pan to add more flavor and make the bottom look professional.  For brownies or chocolate cake use cocoa.  To use the cocoa simply put in a very fine strainer and shake.

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