Italian Baked Eggs Sausage Recipes

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ITALIAN SAUSAGE EGG BAKE

This hearty entree warms up any breakfast or brunch menu with its herb-seasoned flavor. -Darlene Markham, Rochester, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9



Italian Sausage Egg Bake image

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

8 slices white bread, cubed
1 pound Italian sausage links, casings removed, sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

ITALIAN SAUSAGE AND EGG BAKE

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11



Italian Sausage and Egg Bake image

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).

1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 pound sweet Italian turkey sausage, casings removed
One 10 to12-ounce package fresh baby spinach, drained
One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
6 large eggs

BAKED EGGS WITH MERGUEZ SAUSAGE, TOMATOES, AND SMOKY PAPRIKA

Provided by Diana Yen

Categories     Egg     Tomato     Breakfast     Bake     Sausage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12



Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika image

Steps:

  • Preheat oven to 400°F.
  • Heat oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes more. Remove to a bowl and cook the sausage until brown, about 7 minutes. Spoon or pour off excess fat and return onions and garlic to the pan.
  • Add the tomatoes, paprika, and salt. Cook until mixture has warmed through, about 2 minutes.
  • Brush ramekins with olive oil. Divide the sausage mixture among the ramekins. With the back of a spoon, gently press into mixture to create a well. Top each with an egg. Bake until egg whites are cooked and the yolks are still runny, 12 to 15 minutes. Top with a sprinkling of cilantro.
  • Serve immediately with toasted bread.

2 tablespoons extra-virgin olive oil, plus more for brushing
1 large onion, finely diced
2 garlic cloves, minced
1 pound fresh merguez or spicy Italian sausage, casings removed and meat crumbled
1 (14.5-ounce) can chopped fire-roasted tomatoes
1 1/2 teaspoon Spanish sweet smoked paprika
1/2 teaspoon kosher salt
8 large eggs
1/2 cup cilantro, roughly chopped
Toasted bread, for serving
Special Equipment:
8 ramekins or oven-safe bowls

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