This recipe was developed in paid sponsorship with the National Pork Board.
I have an easy, versatile and family-friendly recipe to share with you today. It’s an Italian sausage, roasted potato and roasted veggie egg bake. It’s simple, delicious and makes enough to serve a crowd or stretch into multiple meals. The leftovers heat over well.
SHOP MY KITCHEN FOOD CHALLENGE
Now more than ever, we are all cooking at home. I also know that most of us are trying to stretch trips to the grocery store out as far as possible. I have been leaning on freezer and pantry items in combination with the fresh foods that I do have on hand week-to-week like eggs and cheese.
I have kind of created a challenge for myself to “shop my freezer and pantry” as much as possible to make use of what I already have and to cut back on my food budget.
PORK IS A STAPLE IN MY FREEZER
One thing I always keep stocked in my freezer is meat and seafood. I buy meat in bulk at the farmers market and one of my favorite things to buy is pork. Here’s my current stash of frozen pork. I have bone in pork chops (my personal fave!), ground pork (will likely make meatballs out of these, I have my eye on a Mexican meatball recipe that looks great) and Italian sausage. I also have a package of bacon in the fridge. 🙂
ITALIAN SAUSAGE, ROASTED POTATO AND ROASTED VEGGIE EGG BAKE
I have been craving an egg bake/casserole/quiche kind of thing lately so I decided to shop my kitchen to create an egg bake that Finn and I would both enjoy. “Eggies” are one of his favorite foods. I pulled out potatoes, a head of broccoli, an onion and white cheddar cheese.
I wanted to roast the veggies before adding them to the egg mixture because roasting adds so much flavor. Note, you can use whatever you have for the potato/veggie base. Don’t have fresh broccoli? Use frozen. Don’t have either? Use spinach, asparagus, mushrooms or whatever fresh or frozen veggies that you do have on hand. Sub any type of potatoes from Yukon gold to russet to sweet. The possibilities are endless!
While the veggies roasted, I sautéed a pound of Italian sausage. Italian sausage is something I always try to keep in my freezer because it’s so flavorful. I especially love it in meat sauces like my favorite spaghetti sauce, in my pizza spaghetti squash casserole and as a pizza topping.
And then it was time to assemble. The egg mixture was just 10 eggs, some milk and plain yogurt, herbs and seasoning and garlic.
Veggies and sausage went in first.
And then the eggs and cheese. After a gentle stir, I stuck everything in the oven to bake.
And about 30-35 minutes later, I had this!
I cut the egg bake into squares to serve. You can see in this photo that the squares are sturdy, set and don’t fall apart easily. I purposefully used potatoes instead of a the traditional bread base for an egg bake for two reasons. First, potatoes are just so yummy and nutrient dense. Second, I thought that potatoes would stand up better to being reheated while maintaining the texture/integrity of the egg bake because I knew this would be feeding Finn and me for multiple meals.
PERFECT FOR BREAKFAST, BRUNCH, LUNCH OR DINNER!
I know you might think breakfast or brunch when you think egg bake but I actually like to eat these types of dishes for lunch or dinner! While it would be very yummy as a family breakfast or brunch while everyone is hanging out together during stay at home orders, or for Easter Brunch, it’s also just a good thing to have to heat up for an easy meal anytime of the day.
Here’s a meal I made for Finn with the egg bake, toast, apples and spaghetti squash.
And a simple meal for myself with the Italian sausage, roasted potato and roasted veggie egg bake with sourdough toast and grapes.
If you’re looking for more pork recipe inspiration, here are some great recipes that are on my radar from National Pork Board!
- Pork Quinoa Salad with Cherries
- Pulled Pork Soft Tacos
- Tex-Mex Stuffed Peppers
- Black Bean Pork Chili
- Pork Chops Two Ways
And here’s the recipe for this egg bake!
ITALIAN SAUSAGE, ROASTED POTATO AND ROASTED VEGGIE EGG BAKEPrint
This sausage, roasted potato and roasted veggie egg bake is family-friendly, easy, versatile and a delicious simple meal any time of the day!
1 lb Italian sausage (or breakfast sausage)
2 cups of diced potatoes (bite-sized dice…any type of potato will work!)
2 cups chopped veggies (bite-sized chop…I used broccoli, can use fresh or frozen)
1 medium onion, large diced
2 tablespoons olive oil
1/3 cup milk
1/3 cup plain yogurt or sour cream (can also use more milk, heavy cream or whatever you have)
2 garlic cloves, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
Pepper, to taste
1 cup shredded cheese (I used sharp white cheddar)
- Preheat oven to 400 degrees.
- Place veggies on baking sheet and toss with olive oil and salt and pepper. Roast at 400 for 20-30 minutes, stirring a few times throughout. Roasting time will depend on your oven. (My convection oven is more on the 20 minute side and my conventional oven is more 30 minutes.)
- While veggies are roasting, sauté Italian sausage in a nonstick skillet over medium-high heat until cooked through. Remove from heat and drain if necessary.
- Whisk together eggs, seasoning, salt, garlic, milk and yogurt and set aside.
Prepare a 13×9 baking dish by spraying generously with cooking spray. Layer ingredients starting with veggies, then sausage, then cheese and then egg mixture. Stir gently to combine.
- Reduce oven temperature to 375 and bake for 30-40 minutes, or until eggs are set in the middle. Start checking it early and be careful not to overcook eggs.
- Let cool/stand for 5 minutes before slicing into squares. Store in refrigerator.
Get creative with the ingredients here. Feel free to sub different types of veggies, potatoes, cheese, etc.
Keywords: egg casserole, egg bake, eggs, sausage, brunch, breakfast
ITALIAN SAUSAGE, ROASTED POTATO AND ROASTED VEGGIE EGG BAKE PINNABLE GRAPHIC
What’s your favorite type of pork?
What’s your favorite way to cook pork?