Sausage and Taleggio Casserole with Swiss Chard
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 406
- Sodium
- 803
- Total: 1 hr
- Active: 35 min
Ingredients
1 tablespoon extra-virgin olive oil
3 Italian sausage links, meat removed from casing and broken apart
1/2 onion, sliced
1 clove garlic, grated
8 ounces button mushrooms, quartered
1 bunch Swiss chard, leaves picked from stems and chopped (about 4 packed cups)
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, chopped
8 large eggs, beaten
4 ounces Taleggio cheese, cut into 1/2-inch cubes
Directions
- Preheat the oven to 350 degrees F.
- In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes.
- Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper.
- Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley.
- Turn off the heat and fold in the eggs. Season with salt and pepper.
- Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes.