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Nutrition Facts
Serving Size 179 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 220 mg 73%
Sodium 470 mg 20%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 14 g
Vitamin A 25% Iron 8%
Vitamin C 40% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Zuppa Toscana Egg Casserole
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 H-E-B Meal Simple Zuppa Toscana Casserole Kit
2 Tbsp salted butter
6 large eggs
1/2 cup(s) 2% milk
1 cup(s) shredded cheddar cheese
1/4 Tsp red pepper flakes
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Instructions

1
Preheat oven to 350°F.
2
In a casserole dish, melt butter and coat dish. Layer potato pieces in dish and cook for 15 minutes; set aside.
3
While potatoes are baking, dice pre-cooked sausage crumbles to desired bite sized pieces.
4
Place a medium skillet over medium-high heat. Add sausage, onion, garlic, bacon bits and kale. Cover and sauté about 3 to 5 minutes or until kale begins to wilt. Stir about once a minute then remove from heat.
5
In a large bowl, whip eggs and stir in spice packet, 1/2 cup milk and 1 cup shredded cheddar cheese. (For a spicy Italian flavor add 1/4 teaspoon of red pepper flakes.)
6
Add kale, meat and vegetable mixture to the egg mixture and stir well.
7
Pour the vegetable and egg mixture over baked potato crust and cook uncovered 40 minutes.

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