Sausage-Vegetable Egg Bake Recipe

Name: Sausage-Vegetable Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed; 1 tablespoon butter; 3/4 pound sliced fresh mushrooms; 3 cups thinly sliced Swiss chard; 1/4 cup white wine; 3 garlic cloves, minced; 9 large eggs; 1-1/4 cups 2% milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan or shredded fontina cheese; Minced fresh parsley

Servings: persons

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 tablespoon butter
3/4 pound sliced fresh mushrooms
3 cups thinly sliced Swiss chard
1/4 cup white wine
3 garlic cloves, minced
9 large eggs
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan or shredded fontina cheese
Minced fresh parsley

1
Preheat oven to 350u00b0. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
2
In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
3
In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
4
Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, 1 tablespoon butter, 3/4 pound sliced fresh mushrooms, 3 cups thinly sliced Swiss chard, and more.

Yes, Sausage-Vegetable Egg Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage-Vegetable Egg Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions