Best Italian Baked Eggs Sausage Recipes

ITALIAN BAKED EGGS

Steps:

• Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes.
• Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, occasionally stirring, until slightly thickened, about 3 minutes.
• Reduce oven temperature to 375°F.
• Break the eggs into the sauce, leaving space between them. Sprinkle with pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with mozzarella toast.

ITALIAN SAUSAGE AND EGG BAKE

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).

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

SKINNY ITALIAN SAUSAGE EGG BAKE

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.