Baked Sausage and Veggie Omelet

Recipe courtesy of the National Hot Dog and Sausage Council.

Recipe Ingredients:

1 pound breakfast sausage
1 cup chopped button mushrooms, stems removed and cleaned
1 cup chopped green onions
3/4 cup seeded and diced Roma tomatoes
3 tablespoons chopped fresh basil
8 large eggs, well beaten
1 cup milk
1/4 teaspoon each salt and freshly ground black pepper
Nonstick cooking spray
Extra chopped Roma tomatoes for garnish

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. 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.
3. Drain all but 1/2 to 1 teaspoon pan drippings from skillet. Sauté mushrooms and onions in skillet just until vegetables are soft. Allow to cool slightly.
4. Spray an 11x7-inch baking dish with nonstick cooking spray. Layer sausage, mushrooms, onions, tomato and basil into dish.
5. In a mixing bowl, whip together eggs, milk, salt and pepper. Pour egg mixture over sausage mixture but do not stir together.
6. Bake, uncovered, in a preheated oven for 22 to 25 minutes or until eggs are set. Cool for 5 minutes.
7. Sprinkle additional chopped tomatoes on top and serve.

Makes 8 servings.

Recipe and photograph courtesy of the National Hot Dog and Sausage Council.