Italian Brunch Bake

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!

Make This Recipe


  • 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


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 13x9-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.


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

Learn More
Information per Serving
Serving Size 1 serving
Calories 484
Fat 30 g
Saturated Fat 17 g
Cholesterol 248 mg
Sodium 1139 mg
Carbohydrates 12 g
Dietary Fiber 2 g
Protein 37 g