Serve this delicious egg bake recipe for brunch. Combine toast, sausage, tomatoes and eggs for a one pan breakfast that's filling and delicious.
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Easter morning is second only to Christmas morning when it comes to the level of chaos happening at a very early time. The kids are crazily running around looking for Easter baskets and eggs and I'm trying to get coffee and breakfast going. I always try to plan a breakfast dish that I can prep ahead of time and this year, I'm making an egg bake
I have a current obsession with sourdough bread. I've always loved sourdough bread for toast and bread and it's really great for making casseroles, croutons, or any recipe where the bread needs to really hold its shape. Sourdough is the perfect bread to use in a breakfast casserole or in this case an egg bake.
I never buy bread in the bread aisle at the grocery store. I haven't been in a bread aisle in years. I always pick up bread in the store's bakery. For the egg bake I picked up a sandwich loaf of California Goldminer Sourdough Bread's Sourdough Square Sandwich Loaf at my local Smith's grocery store. California Goldminer Sourdough Bread is baked fresh daily right in the store's bakery. In fact, the loaves I got were super fresh. The baker put them right in the bag while I waited. It was awesome! Find out more about sourdough on California Goldminer Sourdough Bread's website.
I wanted this egg bake recipe to be a one pan meal so I incorporated everyone's favorite breakfast foods – sourdough bread, sausage, and eggs. There are a few steps to making this egg bake, but you can prep ahead the night before and then just throw it all together for Easter brunch or breakfast.
Cook the sausage in a large skillet and then remove it to a baking dish. Use the same skillet to toast the bread cubes. They should be a nice brown. Once the bread cubes are toasted, remove them to the baking dish with the sausage. Put the skillet back on the stove and prepare the tomato sauce.
Once the tomato sauce is ready, mix it all together in the baking dish. Just lightly mix the sausage, bread and tomatoes together. If you want to prep ahead, then prepare the sausage, bread and tomato sauce and keep them separate until ready to cook. Then mix them all together.
Make little nests in the bread mixture and carefully crack an egg into each nest. My dish is a little smaller than a 9 x 13, but you can use a larger dish and add more eggs if needed. Sprinkle the top with Parmesan cheese, cover and bake.
Scoop out an egg and the bread mixture for each person. You have eggs, toast, and sausage made in a yummy tomato sauce in one pan.
The egg bake does not use up an entire loaf of California Goldminer Sourdough Bread and the bread is best when used within 2 days of purchase. There are so many great ways to use up the bread, but my favorite is French onion soup. It's easy to make in the slow cooker and it is divine topped with a slice of cheesy sourdough bread!
Sourdough and Sausage Tuscan Egg bake Recipe
Sourdough Tuscan Egg Bake
- 1 pound breakfast sausage
- 6 slices Goldminer California Sourdough Bread, Sourdough Square, cut into cubes
- 2 Tablespoons butter
- Olive oil
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 Tablespoon olive oil
- 1 14 oz can diced tomatoes
- 2 cloves of garlic, diced
- 1 teaspoon dried basil
- 6 large eggs
- 1/2 cup shredded Parmesan cheese
- Pre-heat the oven to 375 degrees.
- Cook the breakfast sausage in a large skillet until cooked through. Crumble. Put the sausage in a 9 x 11 or 2 quart baking dish. Set aside.
- Put the skillet back on the stove over medium high heat. Melt 2 Tablespoons of butter in the skillet. Put the bread cubes in the skillet. Add the garlic powder, basil and paprika. Drizzle the bread with olive oil. Use a wooden spoon and toss the cubes to coat with the butter, oil and spices. Continue to cook the cubes until lightly toasted. Stir often so the bread doesn't burn. Once the bread is toasted, add it to the baking dish with the sausage.
- Place the skillet back on the heat. Add 1 Tablespoon of olive oil and then the garlic. Allow the garlic to cook for about a minute. Then add the can of diced tomatoes and a 1/2 of the can of water. Stir in the basil. Allow the tomato sauce to cook until it thickens a bit, about 5-8 minutes.
- You can do all of the above steps the night before baking. Do not add the tomato sauce until ready to bake.
- Pour the sauce over the bread and sausage in the baking dish. Gently stir to mix the bread cubes, sausage and tomato sauce.
- Use a spoon to push aside the bread mixture to create "nests". Carefully crack an egg in to each nest. My baking dish fit 6-8 eggs. Sprinkle the top of the casserole with Parmesan cheese.
- Cover the dish with aluminum foil and bake for 10 minutes. Check the doneness of the eggs. Continue to cook until the eggs are the desired consistency.
|Amount Per Serving||As Served|
|Calories 1207kcal Calories from fat 410|
|% Daily Value|
|Total Fat 46g||71%|
|Saturated Fat 14g||70%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|