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Italian Baked Eggs & Sausage

Total Time

Prep: 15 min. Bake: 30 min.


8 servings

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

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  • TrishtheDish1
    Jan 30, 2021

    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.

  • toolbarsco
    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
    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.