Italian Baked Eggs And Sausage

This recipe for warm and savory Italian Baked Eggs And Sausage is an elegant option to include at the brunch table. Eggs are poached in a rich tomato sauce with sausage and Italian seasonings, then scooped up with fresh slices of bread. It’s easy, versatile, and ready in just 15 minutes!

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If you’re craving a warm and comforting recipe for brunch, this is it! Italian Baked Eggs and Sausage is uncomplicated and easy to make. It’s also very flexible, so you can use make it with whatever you already have in the fridge!

Tomato sauce and smoked sausage are sauteed together before adding in classic Italian seasonings and eggs. The eggs are poached in the rich tomato sauce, soaking up tons of flavor while they bake in the oven. Once everything is hot and ready, dip in some fresh pieces of bread for a luxurious bite.

You’ll definitely want to include this dish with brunch, along with my recipes for banana french toast and Georgian cheese bread.

Ingredients you need for the Italian Baked Eggs and Sausage

This recipe uses fresh and affordable ingredients, but it’s very versatile and you can make it with anything you have leftover in the fridge. Adjust the portions to feed only yourself, a few friends, or your entire family! 

Here’s what you need:

• Mezzetta Marinara or tomato sauce
• Sausage
• Onion and garlic
• Eggs
• Oregano and basil
• Olive oil
• Sea salt
• Burrata
• Baguette or crusty bread

Which type of sausage should I use?

I found that this Portuguese sausage from Costco gave the dish a savory and smokey flavor. It pairs perfectly with the tomato and burrata. Feel free to use your favorite kind of smoked or Italian sausage or use a meat-free sausage alternative instead.

How to make Italian Baked Eggs And Sausage

You only need 15 minutes from start to finish to make this recipe. Make it in one large skillet or in individual ramekins so everyone can have their own serving.

Here’s how to make this recipe:

1. Preheat your oven to 375°F, then saute the onion, garlic, and sausage in an oven-safe skillet over medium-high heat for 5 to 7 minutes.
2. Remove the skillet from the heat, then stir in the oregano and marinara. Season with salt as needed, then create two holes or dents in the mixture for the eggs, making sure to leave lots of room between the two. Breaks the eggs over these holes and sprinkle each with a little salt.
3. Place the skillet in the oven and bake until the eggs whites are set and the yolks are still soft (about 7 to 9 minutes). While the eggs are baking, toast your bread.
4. Remove the egg bake from the oven and add in the ripped burrata. Top with fresh basil and a drizzle of olive oil. Enjoy with crusty bread or on its own.

Helpful recipe tips

• You’ll know the eggs are done cooking when the whites are opaque and the yolks have slightly risen. Also, look to see if the eggs still jiggle as you move the pan around. 
• Feel free to fry or scramble the eggs in a separate pan if you’re worried about them being undercooked. Add them on top of the tomato sauce and sausage when they’re done. You won’t need to bake the dish in this case.

Recipe variations and substitutions

• Not a fan of burrata? Use a fresh feta or mozzarella instead. You can also remove the cheese entirely for a dairy-free dish.
• If you don’t have marinara or tomato sauce, make this recipe using a can of crushed tomatoes. Season your homemade tomato sauce with oregano, paprika, parsley, and salt and pepper.
• You don’t need to use the bread. Enjoy the egg bake on its own, with breakfast potatoes, or on top of chaffles.
• If you don’t have fresh oregano or basil, use dried instead. I highly recommend using fresh basil for the best and brightest flavor, but use whatever you have at home.
• Make this dish vegetarian by omitting the sausage or replacing it with a meat-free alternative.

Storing Leftover Baked Eggs and Sausage

Italian baked eggs are best enjoyed immediately and don’t store very well. The leftover eggs will continue to cook as they’re reheated, meaning they’ll dry out and taste rubbery.

You can make the tomato sauce and sausage mixture separately from the eggs if you want. Store the leftovers in an airtight container in the fridge for 2 or 3 days.

Reheat any leftovers in a skillet on the stove or for a few minutes in the microwave. Cook the eggs separately and add them on top of the heated leftovers.

More Brunch Recipes

Looking for more tasty options for brunch? Try any of these recipes: 

• Easy Crepes
• Strawberry Cream Cheese Stuffed French Toast
• Fully Loaded Keto Deviled Eggs
• Flaky Tomato And Herbed Ricotta Tart
• Instant Pot Egg Bites

Did you try this easy brunch recipe? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!