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+ servings

Italian Egg Bake

An Egg casserole made with eggs, tomato pesto, spinach and frozen hash browns.
Course Breakfast, Dinner, Lunch, Main Course
Keyword cheese, eggs, hash browns, pesto
Prep Time 15 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1 pound Italian sausage
  • 4 cups frozen hash-brown potatoes, thawed
  • 2 cups shredded Italian-style cheese blend, divided
  • 1 cup frozen cut leaf spinach, thawed and squeezed dry
  • 1/4 cup sun-dried tomato pesto, recipe follows
  • 5 eggs
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 tablespoons Parmesan cheese


  • Heat oven to 350º Grease 8 x 8 inch square (2-quart) glass baking dish with non-stick cooking spray. In a large non-stick skillet, cook sausage over medium high heat until browned, stirring occasionally. Drain, set aside.
  • In a medium bowl, combine potatoes and one cup shredded Italian cheese blend. In another medium bowl mix together the sausage and pesto.
  • In greased baking dish, layer half of the potato mixture, all of the sausage mixture, the spinach and remaining potato mixture. Top with the remaining shredded Italian cheese blend. In a medium bowl, beat the eggs slightly. Add milk, salt, pepper and Italian seasoning, beat well. Pour evenly over potato mixture, cover with foil. Bake for 1 hour, uncover; sprinkle with Parmesan cheese.
  • Bake, uncovered 15 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.To serve, cut into squares.