I’ve always enjoyed beans, simple, doctored, or fixed just about any way. But this recipe from Bush’s with white beans,eggs,  sausage and Asiago is delicious. I have also used chopped ham instead of sausage for a variety. I hope you enjoy.

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Yields: 12 servings | Serving Size: 1 square | Prep Time: 30 minutes | Cook Time: 45 minutes

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INGREDIENTS:

3 cups Bush’s Cannellini or Great Northern Beans, drained*

3 cups Caramelized onion slices

3 cups Sausage, cooked and crumbled

1 qt Arugula

2 cups Asiago cheese, shredded

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12 Eggs, large, lightly beaten

1 cup Milk or half and half

1/2 tsp Red pepper flakes

1 cup Asiago cheese, shredded

Method:

1. Combine beans, onions, sausage, arugula and cheese. Transfer to greased half hotel pan.

2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and spread evenly.

Sprinkle with cheese.

3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set. Let stand 15 minutes

before cutting into 12 equal pieces and serve hot.

*Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.

For Individual Frittatas: In a 16-oz. casserole layer: 1/4 cup onions, 1/4 cup beans, 1/4 cup sausage, 1/4 cup arugula

and 2 Tbsp cheese. Combine 2 eggs with 2 Tbsp milk and pour over casserole. Top with 1 Tbsp cheese and bake

22–25 minutes.

White Bean, Sausage and Asiago Frittata

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Source: Bush Brothers & Company

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.