Sausage-Vegetable Egg Bake Recipe
Sausage-Vegetable Egg Bake Recipe photo by Taste of Home
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Sausage-Vegetable Egg Bake Recipe

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When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 8 servings


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 tablespoon butter
  • 3/4 pound sliced fresh mushrooms
  • 3 cups thinly sliced Swiss chard
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 9 large eggs
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan or shredded fontina cheese
  • Minced fresh parsley

Nutritional Facts

1 piece: 248 calories, 15g fat (6g saturated fat), 253mg cholesterol, 640mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 21g protein.


  1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
  2. In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-5 minutes or until tender. Add Swiss chard, wine and garlic; cook and stir 1-2 minutes longer or until chard is tender and liquid is almost evaporated. Add to baking dish.
  3. In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
  4. Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Sprinkle with parsley. Yield: 8 servings.
Originally published as Sausage-Vegetable Egg Bake in Simple & Delicious February/March 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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dublinlab User ID: 1682119 246929
Reviewed Apr. 11, 2016

"This was excellent. I used smoked ham instead of sausage meat. The Swiss chard was sweet yet peppery. I would make this again. Janet. VFE"

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