Italian Egg Bake Casserole | Perfect for Mother’s Day Brunch

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while ground beef is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk reduces calories while still providing moisture.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often cheaper.

Grease a 9x13 pan with butter or cooking spray.

Whisk together 6 eggs in a bowl.

Add 3 cups of heavy cream to the eggs and whisk together.

Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Stir in 1/3 cup of grated Parmesan cheese.

Cut ciabatta bread into 1-inch cubes and place in the greased pan.

Chop 2 cups of spinach and sprinkle over the bread.

Add 2 cups of cubed smoked mozzarella, tucking some under the bread.

Chop and add 1 cup of sun dried tomatoes to the mixture.

Pour the egg custard over the bread and toppings, ensuring it soaks in.

Let the mixture sit for about 30 minutes to soak.

Cover with aluminum foil and bake at 350°F for 30 minutes.

Remove the foil and bake for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens