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Sausage-Vegetable Egg Bake

When we were kids, our mom tucked homegrown Swiss chard inside this comfy casserole. Now I grow the chard, make the dish and savor the memories. —Cathy Banks, Encinitas, California
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    8 servings


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 tablespoon butter
  • 3/4 pound sliced fresh mushrooms
  • 3 cups thinly sliced Swiss chard
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 9 large eggs
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan or shredded fontina cheese
  • Minced fresh parsley


  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
  • In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
  • In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
  • Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts
1 piece: 248 calories, 15g fat (6g saturated fat), 253mg cholesterol, 640mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 21g protein.

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