Italian Sausage and Egg Bake

Total Time:
2 hr 55 min
Prep:
15 min
Inactive:
2 hr
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 pound sweet Italian turkey sausage, casings removed
  • One 10 to12-ounce package fresh baby spinach, drained
  • One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
  • 6 large eggs
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.

  • Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.

  • Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.

  • Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.

  • Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).


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