Sausage-Vegetable Egg Bake

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1 tablespoon butter
• 3/4 pound sliced fresh mushrooms
• 3 cups thinly sliced Swiss chard
• 1/4 cup white wine
• 3 garlic cloves, minced
• 9 large eggs
• 1-1/4 cups 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan or shredded fontina cheese
• Minced fresh parsley

1. Preheat oven to 350u0b0. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
2. In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
3. In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
4. Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

italian turkey sausage links, butter, mushrooms, swiss chard, white wine, garlic, eggs, milk, salt, pepper, mozzarella cheese, fontina cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/sausage-vegetable-egg-bake/ (may not work)