Italian Sausage Egg Bake

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This Italian Sausage Egg Bake with Spinach and Tomatoes is and extra packed breakfast casserole perfect for weekdays and special enough for holidays as well. It’s gluten free and great for meal prepping to have healthy grab and go breakfasts throughout the week. It also makes the perfect casserole to add to any weekend brunch. And it’s fun to change things up by using different types of sausage like chorizo in place of the Italian sausage.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

I feel like an egg bake is kind of a weird recipe to get super excited about, especially with summer upon us. But I’ve made this 3x in the last 2 weeks, and I’m showing no signs of slowing down! So what is an egg bake exactly, well… it’s like a crustless quiche but without the heavy cream.

You can make an egg bake with whatever little bits and pieces you have leftover in the fridge, (much like a frittata). In fact an egg bake is almost the same thing as a frittata with one exception, you don’t cook the egg mixture on the stove top.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Part of why I love egg bakes, (what and unappealing name) is that you can make huge batches with 12-16 eggs in a pan. Where a frittata is usually about 6-8 eggs max. So what I’ve been doing is making a large egg bake at the beginning of every week, (as part of a food prep afternoon).

Then depending on the week we’re having I package it accordingly. If we’re eating breakfast at home I just leave it in the pan I baked it in. But if we’re having an extra early morning week, (read 5am) I cut the egg bake into squares. Then place it into individual containers that we can just pull out of the fridge in the morning.

I’ve even started bringing this camping on the weekends because it’s so convenient. I just use ziplock bags when we’re camping to keep it simple, and save space in the cooler.

Now let’s go over how to make this Italian Sausage Egg Bake step by step!

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Start by halving the tomatoes, roughly chopping the spinach, and dicing the onion.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Next, I cook any ingredients that need a bit of time on the stove like meats, onions, and spinach.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Then I place the veggie/meat mixture into a baking pan. Finally sprinkle with cheese, and pour the egg mixture over the top.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

After 15-25 minutes in the oven the egg bake will be puffed in the middle and ready to eat. I would start checking yours at 15 minutes even though most of the time it take 20-25.

The cooking time varies slightly every time. This depends on how hot the veggie mixture is when you put the egg bake together.

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

More egg bake casserole recipe inspiration:

Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Easy Method for How to Make Egg Casseroles or Egg Bakes with whatever you have!

  1. Check and see what’s in the fridge.
  2. Grab 2-3 veggies.
  3. Cooked sausage or bacon bits are good, but not vital.
  4. Cheese is a must for us – intensely flavored cheeses like sharp cheddar or feta are always great. (Use a flavorful sausage or bacon if you’re dairy free. Then add 1/4 cup coconut milk to the egg bake for best texture.)
Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

I got the idea for this egg bake from a friends Instagram account. She often posts photos of yummy things she makes for her family. As I read her description about the crustless quiches she made with sausage, I knew I had to make that right away. I don’t know if this recipe would live up to hers, but I know we’ve been loving it!

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Italian Sausage Egg Bake with Spinach and Tomatoes | Get Inspired Everyday!

Italian Sausage Egg Bake


Description

This Italian Sausage Egg Bake with Spinach and Tomatoes is and extra packed breakfast casserole perfect for weekdays and special enough for holidays as well. It’s gluten free and great for meal prepping to have healthy grab and go breakfasts throughout the week. It also makes the perfect casserole to add to any weekend brunch. And it’s fun to change things up by using different types of sausage like chorizo in place of the Italian sausage.


Ingredients

Units Scale

4 Tablespoons butter or avocado oil

8 ounces Italian sausage, hot or mild, about 2 sausages.

2 cups washed baby spinach, 2 ounces

3/4 cup diced purple onion, 3.5 ounces

2 cups halved cherry tomatoes, 8 ounces

1/4 cup chopped herb of choice, basil is my favorite, but cilantro is really nice too

2 cups grated sharp white cheddar cheese, 4 ounces

1 dozen eggs

1/2 Teaspoon salt, or to taste

1/4 Teaspoon pepper

Extra tomatoes and basil for topping if you’d like


Instructions

Preheat the oven to 350ºF.

Place a 9″ skillet over medium high heat. Add the butter to the skillet, when it begins to sizzle add the sausage and cook through. You may not need the butter if your sausage has a lot of fat in it, I used a chicken sausage, so I needed to add the butter.

When the sausage is cooked, add the baby spinach and diced onion to the pan. Sauté just until the spinach wilts, about 2-3 minutes. Remove the pan from the heat and stir in the cherry tomatoes and chopped basil.

Spread the sautéed mixture evenly over the bottom of a 9″x13″ pan, and sprinkle the cheddar cheese over the top.

Crack the eggs into a bowl, season with the sea salt and pepper, and whisk them thoroughly together. Pour the egg mixture over the top of the veggies and cheese, and place the pan in the oven.

Bake for 15-25 minutes, or until the egg bake puffs up in the middle, and the eggs are set. Remove the pan from the oven – serve immediately or let it cool for 15 minutes before cutting it up, packaging it as you’d like, and refrigerating it for later.

This egg bake will keep for 5-6 days in the refrigerator. I’ve even frozen some and defrosted it 2 weeks later which also works really well.

  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Sausage Egg Bake No Bread, Sausage Egg Breakfast Casserole, Cheesy Sausage Egg Casserole

2 thoughts on “Italian Sausage Egg Bake”

  1. *****Our family enjoyed it for breakfast today. I used Jimmy Dean sausage(hot)_ and just 1/2 C onion as my son in law is not excited by onions and added about 1/2 C of mild green chilis, used 1 sharp cheddar and 1 of FETA. I used our home groan Roma and beefsteak tomatoes, squeezing out the seeds and juice and dicing them small and cooking them with the spinach for a short time. I was concerned whether it would be too moist or too dry and it was perfect. Chose our home grown basil for an herb.

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