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

Italian Sausage Egg Bake


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.


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


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.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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