Italian · Brunch
Sausage and Egg Bake
An Italian baked-egg skillet dish with browned crumbled sausage, tomato sauce, and two eggs baked nestled into the mixture until soft-set. Finished with melted mozzarella and Parmesan, seasoned with garlic, oregano, and fresh basil. Served hot from the skillet with crusty bread.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
583Calories
37.8gProtein
40.1gFat
18.4gCarbs
5.2gSugar
2.4gFiber
1501mgSodium
496mgChol
15.8gSat Fat
722mgPotassium
348mgCalcium
3.9mgIron
2.2mcgVitamin B12
7.2mgVitamin C
protein-rich
low-carb
rich-umami
weekend-brunch
Instructions
1
Prep
Preheat oven to 375°F. Remove sausage from casing and crumble. Mince garlic, tear basil and mozzarella into bite-sized pieces.
2
Sear
Heat oil in a small oven-safe skillet over medium-high heat. Brown sausage five minutes, breaking it apart, until no pink remains and edges turn golden.
3
Build
Add garlic and cook thirty seconds until fragrant. Stir in canned tomato and oregano, simmer two minutes over medium-low heat. Make two wells, crack an egg into each, scatter mozzarella on top.
4
Plate
Bake at 375°F for ten to twelve minutes until egg whites are set and yolks remain soft. Sprinkle Parmesan and basil over eggs. Serve immediately with toasted sourdough bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g Italian sausage
- 44 large eggs
- 5.2 oz75g, a fifth of a 14.5 oz can canned crushed tomato
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp2 tbsp fresh basil
- 2 oz56g mozzarella
- 0.6 oz20g Parmesan
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice sourdough bread, to serve
