Italian Brunch Bake

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Italian Brunch Bake
Prep Time
30 min
Cook Time
55 min
12 servings
Recipe by: Taste of Home Magazine

This delicious egg bake is crammed with all your favorite Italian tastes!


  • 12 Eggland’s Best Eggs (large)
  • 1 pound bulk Italian sausage
  • 1 pound baby portobello mushrooms, quartered
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 packages (6 oz. each) fresh baby spinach
  • 8 slices Italian bread (1 in. thick)
  • 1 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teasoon. ground nutmeg
  • 4 cups (16 oz.) shredded Italian cheese blend


Serving Size
1 serving
30 g
  Saturated Fat
17 g
248 mg
1139 mg
12 g
Dietary Fiber
2 g
37 g

In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink. Drain and set aside. 

In a large skillet coated with cooking spray, sauté spinach until wilted.

Place bread on a baking sheet and broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13×9-in. baking dish. 

In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top.

Sprinkle with cheese, then cover and refrigerate overnight. 

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F.

Cover and bake for 50 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean.

Let stand 10 minutes before cutting. 

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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