Italian Baked Eggs & Sausage

Total Time

Prep: 15 min. Bake: 30 min.


8 servings

Updated: Sep. 14, 2023
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
Italian Baked Eggs & Sausage Recipe photo by Taste of Home
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  • 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


  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 meat mixture between dollops of ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
  3. 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.
  4. 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 serving: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.