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Golden Rosso egg bites with a portion cut open and Rosso dressing for dipping.
Rogliano's

Rosso Egg Bites

Italian-style egg bites with savory sausage, mushrooms, mozzarella, Roma tomatoes, and a bright Rosso finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup cottage cheese or ricotta
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 pound Italian sausage, cooked and crumbled
  • 1/2 cup sauteed small-diced mushrooms
  • 1/2 cup diced Roma tomatoes
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes
  • 2 tablespoons Rogliano's Rosso Red Italian Dressing, plus more for serving

Method
 

  1. Preheat oven to 350 degrees F and grease a 12-cup muffin tin.
  2. Cook sausage until browned; saute mushrooms until moisture cooks off. Cool slightly.
  3. Whisk eggs, cottage cheese or ricotta, mozzarella, Parmesan, garlic powder, salt, pepper, and red pepper flakes.
  4. Fold in sausage, mushrooms, tomatoes, and basil.
  5. Fill muffin cups about 3/4 full and bake 18 to 22 minutes, until puffed and set.
  6. Rest 5 minutes, then loosen the edges and lift the egg bites from the tin.
  7. Finish warm egg bites with Rogliano's Rosso, extra tomatoes, basil, and Parmesan.

Notes

Use Rosso as the bright finishing sauce instead of creamy ranch or hot-sauce-plus-ranch habits.