Italian Sausage and Egg Bake Recipe

Italian Sausage and Egg Bake: The Ultimate Breakfast Comfort!

Looking for a breakfast that’s hearty, flavorful, and easy to make? Italian Sausage and Egg Bake is the perfect recipe to start your day with a burst of bold flavors! Imagine savory Italian sausage, perfectly seasoned eggs, and a hint of melted cheese—all baked together into one satisfying dish. It’s the kind of breakfast that fills you up and keeps you coming back for more!

Why you’ll love this recipe:

• Bold & Flavorful: The savory, spiced Italian sausage adds the perfect kick to this dish, while the eggs and cheese create a creamy, comforting base that ties everything together.
• Easy to Make: With just a few simple ingredients and minimal prep time, this bake comes together effortlessly—ideal for busy mornings or when you want a stress-free, delicious breakfast.
• Feeds a Crowd: Whether you’re serving family, friends, or prepping for the week, this dish makes a generous, satisfying meal that’s perfect for any occasion.
• Versatile: You can easily customize it with veggies, different types of cheese, or herbs to suit your taste—making it a versatile option for any breakfast or brunch gathering.

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Ingredients

• 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

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Directions

• Preheat the oven to 400 degrees.
• 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).

Italian Sausage and Egg Bake is the breakfast of your dreams: bold, comforting, and oh-so-delicious. Perfect for brunches, meal prep, or a lazy weekend morning, this recipe will quickly become a favorite in your breakfast rotation. Get ready to savor every bite!