Italian Egg Casserole

Loaded with Mozzarella and Parmesan, portabella mushrooms, tomatoes and Italian sausage, Tracey from The Kitchen Is My Playground makes this flavorful Italian Egg Casserole the perfect make-ahead dish.


Recommended Crystal Farms Product Substitutions: Crystal Farms Mozzarella Cheese


  • Preheat oven to 400º F.
  • Remove sausage from casings. In a skillet over medium-high heat, cook sausage until cooked through and crumbly. Drain and set aside.
  • Wipe skillet with a paper towel to remove sausage drippings. Add butter to skillet and melt over medium heat. Add onion and mushrooms; cook until tender, about 3-4 minutes.
  • In a large bowl, whisk together eggs, milk, Italian seasoning, salt and pepper. Add sausage, onions and mushrooms. Stir in Mozzarella, Parmesan and tomatoes.
  • Pour egg mixture into a 13-inch x 9-inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 400˚ F until set and a bit puffed in the center, about 35-40 minutes.
  • Remove from oven and let stand 5 minutes before serving. Sprinkle top with chopped parsley.
  • Serve.

Chef's Tips & Suggestions:

  1. Italian Egg Casserole may be prepared the night before, refrigerated overnight, and baked the next morning. Increase baking time to 45-50 minutes.  
Recipe Courtesy of: The Kitchen Is My Playground