Italian Sausage and Scrambled Egg Casserole
Italian Sausage and Scrambled Egg Casserole is a cheesy, meaty, egg casserole with a touch of Italian flavor. It's perfect for any time of day.
Servings: 8 servings
Calories: 253kcal
Equipment
- box grater optional
- paring knife optional (for removing casings from sausage)
- bench scraper optional
Ingredients
- 5 each approximately 1 pound Italian sausage casings removed
- 8 large eggs
- ½ cup milk
- 3 tablespoons ricotta cheese
- ½ teaspoon dried basil
- 6 each potato buns
- 6 tablespoons butter melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a microwave safe bowl, melt the butter and whisk in the olive oil and garlic powder. Set aside.
- Remove the Italian sausage from the casings (if using link sausage). Brown and crumble the sausage in a large skillet over medium/high heat. Stir in the dried basil and cook until the sausage is no longer pink.
- While the sausage is browning, place the split buns on a baking sheet and brush each cut side with the melted butter, oil, and garlic mixture. Lightly toast the buns in the oven for 7-10 minutes. Remove and lay the buns butter side up in a 13" x 9" casserole dish.
- Once fully cooked, remove the sausage from the skillet and set aside. Do NOT drain the sausage drippings from the skillet. You'll be cooking the eggs in this same skillet with the drippings.
- In a large bowl, whisk the eggs, milk, ¼ teaspoon of salt, and ¾ teaspoon black pepper until combined.
- Turn the heat under the skillet to medium/low and add any remaining melted butter, oil, and garlic to the pan. Add the eggs to the pan and slowly start to scramble the eggs. When the eggs are still wet and not fully scrambled add in the ricotta cheese. Stir well to combine and cook (stirring frequently) for an additional 1-2 minutes.
- Add the cooked and browned Italian sausage into the skillet with the scrambled eggs and stir well to combine.
- Spoon the egg and sausage mixture evenly over the toasted buns in the casserole dish and top with the grated Parmesan and shredded mozzarella cheese.
- Bake in the oven for 10-12 minutes until the casserole is heated through and the cheese is melted.Serve immediately.
Video
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 3g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 230mg | Sodium: 500mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 0.05mg | Calcium: 190mg | Iron: 1mg
