Italian Baked Eggs Sausage Recipes

ITALIAN SAUSAGE AND EGG BAKE

Italian Sausage and Egg Bake image

Provided by Giada De Laurentiis

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 pound sweet Italian turkey sausage, casings removed
One 10 to12-ounce package fresh baby spinach, drained
One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
6 large eggs

Steps:

Preheat the oven to 400 degrees F.
Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).

ITALIAN SAUSAGE EGG BAKE

Italian Sausage Egg Bake image

This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. -Darlene Markham, Rochester, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

8 slices white bread, cubed
1 pound Italian sausage links, casings removed, sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

Steps:

Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

ITALIAN BAKED EGGS & SAUSAGE

Italian Baked Eggs & Sausage image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 408 calories, Fat 27g fat (11g saturated fat), Cholesterol 241mg cholesterol, Sodium 1183mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

SKINNY ITALIAN SAUSAGE EGG BAKE

Skinny Italian Sausage Egg Bake image

42% less fat • 55% less sat fat • 66% more vitamin A than the original recipe. Choose an eggs-cellent make-ahead breakfast or brunch dish that's trimmed down and ready for any gathering.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 10h

Yield 12

Number Of Ingredients 13

Ingredients

12 oz lean Italian turkey sausage, casings removed
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen chopped spinach, thawed, drained
4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
2 cups reduced-fat Italian cheese blend (8 oz)
2 tablespoons grated Parmesan cheese
12 eggs
3/4 cup fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 235 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g

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