Italian Sausage and Egg Casserole

  • Serves: 6
  • Cooking Time: 12 MINS
  • Total Calories: 357 CALS

Nutrients per serving:

  • Protein: 30.6g
  • Fat: 18.9g
  • Carbohydrate: 15.5g


Spray six 1 1/2 cup (375 mL) ramekins with cooking spray, set aside. Saute sausage meat in a non stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet. Add shallots and garlic; saute for 3 minutes. Add sun dried tomatoes and  2 tbsp (30 mL) parsley; cook for 1 minute. Spread sausage mixture in prepared ramekins. (Can be made a day ahead up to this point. Cover and refrigerate). Whisk eggs and evaporated milk in a large bowl. Stir in 1 1/2 cups (375 mL) mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture. Bake in a 190°C (375°F) oven for 15-18 minutes or until a knife inserted into center comes out clean. Broil for about 2 minutes or until top is golden brown.

* Pour boiling water over sun dried tomatoes; let stand 10 minutes; drain.

Preparation: 10 minutes

Cooking: 12 minutes

Baking: 15 minutes

Broiling: 2 minutes


  • cooking spray
  • 2 (250 g/1/2 lb) mild Italian sausages, casing removed
  • 1/2 cup (125 mL) shallots or onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) sun dried tomatoes, chopped, softened*
  • 4 tbsp (60 mL) parsley, fresh, chopped, divided
  • 8 eggs
  • 1 (385 mL) can evaporated skim milk
  • 2 cups (500 mL) light mozzarella cheese, shredded, divided