Italian Sausage and Egg Casserole

Sausage and sun-dried tomatoes give these individual frittatas bold Mediterranean flavour.

  • Prep time: 10 min
  • Makes: 6 servings
  • Cook time: 30 min

Nutritional Information


  • Calories 370
  • Fat 21 g
  • Saturated Fat 9 g
  • Carbohydrates 16 g
  • Fibre 1 g
  • Sugars 11 g
  • Protein 29 g
  • Sodium 850 mg


Cooking Spray
2 / 250 g
Mild Italian sausages, casing removed (about 1/2 lb)
1/2 cup / 125 ml
chopped shallots or onion
cloves of garlic, minced
1/2 cup / 125 ml
chopped softened sun-dried tomatoes
4 tbsp / 60 ml
chopped fresh parsley, divided
8 / 400 g
Naturegg Omega 3 shell eggs (or Egg Creations Whole Eggs Original, well shaken)
1 can / 385 ml
evaporated skim milk
2 cup / 500 ml
shredded light mozzarella cheese, divided


  1. Spray six 1-1/2 cup (375 mL) ramekins with cooking spray; set aside.

  2. Sauté sausage meat in a non-stick skillet over medium heat until brown, about 8 minutes; drain. Wipe skillet clean and replace meat in skillet.

  3. Add shallots and garlic; sauté for 3 minutes. Add sun-dried tomatoes and 2 tbsp (30 mL) of parsley; cook for 1 minute.

  4. Whisk eggs and evaporated milk in a large bowl. Stir in 1-1/2 cups (375 mL) mozzarella cheese. Pour egg mixture over sausage mixture in ramekins. Sprinkle remaining parsley and cheese over egg mixture.

  5. Bake in a 375°F for 15-18 minutes or until a knife inserted into centre comes out clean.

  6. Broil for about 2 minutes or until top is golden brown.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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