Italian Baked Eggs & Sausage Recipe
Italian Baked Eggs & Sausage Recipe photo by Taste of Home
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Italian Baked Eggs & Sausage Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings


  • 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 loaf (4 ounces) French bread demi-baguette, cut into 1-inch slices
  • 1/4 cup butter, softened

Nutritional Facts

1 piece: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.


  1. 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.
  2. 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.
  3. Bake 30-35 minutes or until egg whites are completely set and yolks have begun to thicken but are not hard. Remove from oven; sprinkle with basil.
  4. Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Serve immediately with baked eggs. Yield: 8 servings.
Originally published as Italian Baked Eggs & Sausage in Taste of Home February/March 2017

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toolbarsco User ID: 6725667 263665
Reviewed 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 User ID: 446601 260558
Reviewed 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."

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