Sausage-pomodoro Brunch Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 (12 ounce) package bulk reduced-fat lamb sausage
• 1/3 cup refrigerated basil pesto
• 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
• 1 (14 1/2 ounce) can muir glen organic diced tomatoes, drained
• 1/3 cup crumbled feta cheese (1 1/2 oz)
• 1 cup shredded mozzarella cheese (4 oz)
• 6 land o lakes eggs
• 2 tablespoons milk
• 3 tablespoons shredded fresh basil leaves

Recipe

• 1 heat oven to 375°f in 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. remove from heat. stir in pesto. set aside to cool.
• 2 unroll crescent dough into 13x9-inch glass baking dish. press dough in bottom and 1/2 inch up sides. press perforations to seal. spoon sausage into dough-lined dish. sprinkle tomatoes and feta cheese over sausage. top with mozzarella cheese.
• 3 in medium bowl, beat eggs and milk with wire whisk until well blended. pour egg mixture evenly over ingredients in dish.
• 4 bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. cool 10 minutes. sprinkle with fresh basil.