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
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
Reviews
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.
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!!!).
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.