Breakfast

Cheesy Polenta and Egg Casserole is for Breakfast.

Cheesy Polenta and Egg Casserole takes 20 minutes to prepare.

Cheesy Polenta and Egg Casserole takes 20 minutes to cook.

Cheesy Polenta and Egg Casserole makes 6 servings.

The ingredients for Cheesy Polenta and Egg Casserole are:

1/3 cup chopped onion
1 clove garlic, minced
4 cups water
1 cup polenta
1 tsp thyme
1/2 tsp pepper
2 Jenny-O Turkey Sausages (Hot or Mild)
1/2 cup Kraft Mexican 4-Cheese Blend (2%)
1/2 cup shredded Parmesan cheese
6 large eggs

Here is how you make Cheesy Polenta and Egg Casserole:

Preheat oven to 350 degrees.Spray a large pot with cooking spray and sweat the onion & garlic until brown. Add the water and bring to a boil. Once boiling, reduce heat and stir in polenta, whisking constantly until cooked through (about 10-15 minutes).Meanwhile, remove casings from sausages and cook sausage until crumbly. Set aside.Once polenta is cooked, stir in cheese blend and 1/4 cup Parmesan and thyme & pepper.Spray a 9x13 baking pan with cooking spray and pour polenta mixture into pan. Let set for about 5 minutes. (If making this casserole ahead of time, you can stop at this step, cover and refrigerate until you're ready to continue cooking the dish)With a spoon, make 6 evenly spaced, 2 inch indentations in the polenta and crack an egg into each. Sprinkle the top of the casserole with turkey sausage and remaining Parmesan cheese. Bake for 15 minutes. Turn oven to broil and broil for 2-4 minutes until egg whites have set.Cut into 6 large servings and serve with salsa or fresh tomatoes.Enjoy!Serving Size:?Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user KITHKINCAID.

The nutritional information for Cheesy Polenta and Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.5

• Total Fat: 38.8 g
• Cholesterol: 218.2 mg
• Sodium: 560.2 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 1.5 g
• Protein: 18.9 g