Italian Baked Eggs & Sausage

• 1 pound bulk 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 pepper
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon minced fresh basil
• 1 French bread demi-baguette (4 ounces), cut into 1-inch slices
• 1/4 cup butter, softened

1. Preheat oven to 350u0b0. 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.
2. Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
3. Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
4. Meanwhile, spread bread slices with butter; place on an ungreased
5. . Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.

italian sausage, tomato, tomatoes, ricotta cheese, eggs, salt, pepper, parmesan cheese, fresh basil, butter

Taken from www.tasteofhome.com/recipes/italian-baked-eggs-sausage/ (may not work)