Baked eggs with sausage in a cheesy tomato sauce tastes even better than it smells. Make this easy one pan meal for a hearty weekend brunch!
You only need a handful of fresh ingredients and a few pantry staples to make Italian baked eggs. Plus, this dish goes from stove to table in just 30 minutes!
My Mexican Breakfast Casserole has layer upon layer of fresh ingredients for cheesy Tex-Mex flavor.
Prepare this easy egg recipe the night before and pop it in the oven when you wake up for an easy morning meal!
If you like to buy in bulk, I’ve got some great tips on how to freeze eggs. You can store them as individual servings, a large scramble mixture, or by separating the whites and yolks!
How To Make Baked Eggs With Sausage
First, make the tomato sauce and simmer until thickened. Crack each egg into individual wells in the sauce and season with salt and pepper.
Bake until the whites are set but the yolks are still runny. Then, top with additional basil and Parmesan before serving.
Ingredient Notes and Substitutions
- Pork sausage – The sage adds a really nice flavor to the overall dish, but feel free to use your favorite variety instead.
- Tomatoes – Use your favorite brand of crushed tomatoes or try San Marzano if you are sensitive to acidity.
- Cheese – Substitute mozzarella for Gruyere if you don’t have Parmesan and shred it yourself for best results.
- Bread – Baked eggs with sausage taste delicious with a crusty loaf of Italian, sourdough, or French bread. If you’d like, sprinkle extra Parmesan over a few slices and bake them for about 10 minutes at 400°F until toasted.
Cooking With Cast Iron
Make sure your pan is well seasoned, or the food may stick to the bottom. If yours is new or hasn’t been used much, coat the bottom with a small amount of olive oil before preheating it on the stove.
FAQ – Common Recipe Questions
Are Italian baked eggs good as leftovers?
This is best served immediately while fresh from the oven. However, you can store any leftover sauce by itself in the refrigerator. Transfer to a sealed container and use within 3 days.
Then, warm the sauce on the stove and remake the dish with a freshly cooked egg.
What else can I add to baked eggs with sausage?
You can never go wrong with some crispy bacon pieces or add a pinch of crushed red pepper for extra heat. Stir either one into the tomato mixture or sprinkle right on top just before serving.
Try some chopped vegetables like mushrooms, olives, or bell peppers too! I recommend sauteing them with the onion so they can soften a bit first.
Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about a dozen Roma tomatoes to equal one 28-ounce can of crushed.
Blanch and peel them first, then pulse in a food processor until they are the correct consistency.
With love from our simple kitchen to yours.
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Italian Baked Eggs With Sausage
- 16 ounce package fresh sage pork sausage
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 2 tablespoons fresh basil, washed and chopped
- 1/4 cup fresh parmesan cheese, shredded
- 6 large eggs
- Salt and Pepper
- fresh basil
- shredded parmesan
- Preheat the oven to 375°F.
- In a large, oven-safe, non-stick skillet, add sage pork sausage and cook over medium high heat, until nearly cooked through, breaking up into small pieces with a spatula as it cooks.
- Add diced yellow onion and minced garlic, and continue to cook until softened. Drain grease if needed.
- Add 1 can of crushed tomatoes and 2 tablespoons fresh chopped basil to the skillet. Cook until it begins to boil, then reduce to simmer until the sauce thickens.
- Add 1/4 cup fresh shredded parmesan cheese and stir.
- Make 6 wells in the sauce with the back of a spoon and crack 6 eggs into the wells in the sauce. Sprinkle eggs lightly with salt and pepper.
- Bake at 375°F until egg whites are set but yolk is bright yellow and runny, about 8 – 10 minutes, or until egg whites are cooked. Remove from heat and sprinkle with chopped basil and parmesan. Serve hot with toasted Italian bread.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2021
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