Sausage Pomodoro Brunch Bake
Transform your weekend mornings with this irresistible Sausage Pomodoro Brunch Bake, a hearty dish that brings together Italian-inspired flavors in a cozy, oven-baked package. Featuring crumbled Italian sausage nestled in a rich pomodoro sauce infused with garlic, basil, and a hint of sweetness, this bake is topped with perfectly baked eggs and a layer of gooey melted mozzarella. Ideal for brunch gatherings or a comforting family breakfast, this dish is as satisfying as it is visually stunning. Serve warm with crusty French bread or baguette slices for dipping into the luscious sauce and creamy yolks. Ready in just 40 minutes, this one-pan wonder is sure to become a favorite for weekend indulgence or a standout addition to your brunch table.
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Recipe Information
Ingredients
- 0.5 pound Italian sausage, casings removed
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 14 ounces Crushed tomatoes (canned)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Dried basil
- 4 Eggs
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh basil, chopped
- 6 slices French bread or baguette, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it into small crumbles, until browned and fully cooked, approximately 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the crushed tomatoes, sugar, salt, black pepper, and dried basil. Let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
Return the cooked sausage to the skillet and stir to combine. Remove the skillet from heat.
Grease a 9x9-inch baking dish with cooking spray or a small amount of olive oil. Pour the sausage pomodoro mixture into the dish, spreading it out evenly.
Use the back of a spoon to make 4 small wells in the pomodoro mixture. Crack an egg into each well.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake the dish in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.
Remove the dish from the oven and let it cool slightly. Sprinkle the chopped fresh basil on top before serving.
Serve warm with slices of French bread or baguette on the side for dipping.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 27.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1166 mg | 90% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
