When in Rome…

I will not eat an egg bake.

But, we couldn’t find our tart pan to make a quiche for the ladies dinner tonight, so instead we used a casserole dish and made an egg bake. Italian sounded good. So we made Italian Egg Bake.

We ate it before taking a picture– but it smelled (and looked) lovely).


1 pound sausage (we used gluten free, and two packs)
— and put basil, salt and pepper in with the oil to cook it
1 ounces cheddar cheese (we used white, and half a block)
6 tbsp diced sun dried tomatoes (couldn’t find sun dried so we chopped up fresh… about 8 cherry)
6 large eggs (we used 10… we had lots of mouths to feed)
3/4 Cup of milk (eyeballed, of course)
1/4 tsp salt (eyeballed, of course)
1/8 tsp pepper (um, yeah, eyeballed)
we skipped the bread crumbs (1/4 Cup called for)
4 tsp shredded Parmesan cheese (we went a little crazy with the cheese)
1/4 fresh basil (we didn’t have fresh, gasp)
-we did add garlic powder but perhaps next time also some red pepper flakes
-also it called for hash-brown… we found nothing close and decided that we would skip it since we’ve never had any luck making our own at home.
– oh and we added mushrooms.

Heat the oven to 200C (450F), spray baking dish, cook sausages until browned.
In bowl combine cheese and eggs, milk and salt and pepper. Layer the dish with the sausages, tomatoes, mushrooms, and basil.
Pour on egg mixture on top and bake covered with foil for 30 minutes. Take it out and add the Parm on top and bake uncovered for another 3 minutes,  for the cheese to melt.

Pair with a wonderful salad with either a vinegrette or ceasar dressing and il gioco è fatto!


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