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Italian Baked Eggs & Sausage

This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 3/4 cup part-skim ricotta cheese
  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon minced fresh basil
  • 1 French bread demi-baguette (4 ounces), cut into 1-inch slices
  • 1/4 cup butter, softened

Directions

  • Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
  • Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
  • Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
  • Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts
1 piece: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.
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Reviews

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Average Rating:
  • TrishtheDish1
    Jan 30, 2021

    Made this for breakfast this morning and I'm not sure if I would make it again or not. If so, I would make some changes to reduce the heaviness of the dish and to make it more suitable for breakfast. As it is written, it is a heavy dish much like the stuffing in a lasagna. I would have enjoyed it lighter, perhaps the addition of spinach, less sausage and tomato products, more eggs on top and definitely add spices to the meat/tomato mixture. I only made 1/2 of the recipe to see if we liked it and I'm glad I did. A reviewer stated they made this for dinner, I can understand that as it tastes like more of a dinner offering than a breakfast one. One more thing, make the broiled/toasted bread slices mentioned in the recipe. I would have never been able to eat this without some bread to counteract the intense tomato in this recipe.

  • toolbarsco
    Mar 19, 2017

    This is such a unique dish. We are breakfast food lovers so having this for dinner was a special treat. Very easy to make. Served with hash browns. Thank you Shelly (a fellow Oregonian!!!).

  • Beema
    Jan 31, 2017

    This looked so good that even tho there is just me, I wanted to try it out. I reduced it down to just 1/4 of the recipe, and it was perfect... I used a six inch wide, 2 inch deep compote dish, and reduced the baking time down to 25 minutes.