Italian Egg Casserole

Loaded with mozzarella and Parmesan cheeses, sliced portabella mushrooms, fresh tomatoes, and sweet Italian sausage, Italian Egg Casserole delivers up tons of flavor in each and every bite. It's an easy, low-fuss recipe that works for both breakfast or dinner.

Are you on the hunt for easy morning and weeknight recipes that make mealtime low-fuss? Then you're in the right place.

I know I am always on the lookout for tasty, low-fuss recipes for all meals of the day. Whether that be simple make-ahead breakfasts like our individual veggie quiche cups, or easy dinner recipes like our favorite 4-ingredient goulash or 15-minute easy supreme French bread pizza. My arsenal of easy meals can never be full enough.

Loaded with mozzarella and Parmesan cheeses, sliced portabella mushrooms, fresh tomatoes, and sweet Italian sausage, Italian Egg Casserole delivers up tons of flavor in each and every bite.

And it just so happens that I have an easy casserole recipe to share today that works for both breakfast and dinner. -- This fabulously-cheesy and delicious Italian Egg Casserole.

It's one of our family-favorites and makes an appearance on our table quite frequently -- most often for dinner, but it's great for breakfast, lunch, or brunch, too.

Loaded with mozzarella and Parmesan cheeses, sliced portabella mushrooms, fresh tomatoes, and sweet Italian sausage, Italian Egg Casserole holds tons of flavor in each and every bite.

But not only is Italian Egg Casserole easy and delicious, it can also be assembled ahead of time -- making it the perfect make-ahead breakfast or dinner dish to get on the table easily come meal time.

Want a hearty hot breakfast but don't have a lot of extra time in the morning to cook?

Italian Egg Casserole can be assembled ahead of time -- making it the perfect make-ahead breakfast or dinner dish to get on the table easily come meal time.

Assemble Italian Egg Casserole the night before, refrigerate overnight, and let it bake in the morning while you and the rest of the family get ready.

Want to have dinner on the table pretty quickly at night?

Put Italian Egg Casserole together in the morning or the night before. Its deliciousness will be all ready to bake up and hit the table with little hands-on effort in the evening.

To whip up a pan, start by frying up some sweet or mild Italian sausage. Both types taste fabulous in this casserole but our preference in this dish is the sweet variety. The flavors goes very nicely with the casserole's mushrooms and tomatoes.

Then in the same pan, saute some chopped red onion and sliced portabella mushrooms until tender, about 3 to 5 minutes.

Mix the sausage, onions, and mushrooms with beaten eggs, a bunch of shredded mozzarella and Parmesan, some milk, and diced fresh tomato. Bake in a 9x13-inch baking dish until the casserole is set, and then you're ready to serve it up.

So when you're looking for an easy morning & weeknight recipe that also gives make-ahead convenience, turn to this Italian Egg Casserole for a fabulously-cheesy and delicious dish the whole family will enjoy.

It delivers up fabulous flavor in every bite.

Thank you for stopping by . We'd love to have you back soon!

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Main Dishes

American

Yield: about 8-10 servings

Author: Tracey |

Italian Egg Casserole

Loaded with mozzarella and Parmesan cheeses, sliced portabella mushrooms, fresh tomatoes, and sweet Italian sausage, Italian Egg Casserole delivers up tons of flavor in each and every bite. It's an easy, low-fuss recipe that works for both breakfast or dinner.

prep time: 15 Mcook time: 40 Mtotal time: 55 M

ingredients:

16 oz. sweet or mild Italian sausage
1 T. butter
1/2 of a medium-sized red onion, chopped
8 oz. sliced baby portabella mushrooms
12 eggs, beaten
1 c. milk
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. (2 cups) shredded mozzarella cheese
1/3 c. shredded Parmesan cheese
2 medium-sized tomatoes, chopped
1 T. chopped fresh parsley {optional}

instructions:

How to cook Italian Egg Casserole

Remove sausage from casings. In a skillet over medium-high heat, cook sausage until cooked through and crumbly. Drain and set aside.
Wipe skillet with a paper towel to remove sausage drippings. Add butter to skillet and melt over medium heat. Add onion and mushrooms; cook until tender, about 3 to 4 minutes.
In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper. Add sausage, onions, and mushrooms. Stir in mozzarella, Parmesan, and tomatoes.
Pour egg mixture into a 13x9" baking pan coated with non-stick cooking spray. Bake, uncovered, at 400 degrees until set and a bit puffed in the center, about 35 - 40 minutes.
Remove from oven and let stand 5 minutes before serving. Sprinkle top with chopped parsley.

TRACEY'S NOTES: