Giada's Egg Casserole With A Twist
The queen of Italian-American cooking is at it again, this time with a breakfast option that's absolutely jam-packed with flavor. Giada De Laurentiis' egg casserole unites basil, sun-dried tomatoes, sausage, and goat cheese for an Italian accented breakfast that's delicious when eaten fresh and even if you make it ahead of time. And with recipe developer Erin Johnson of Probably in the Kitchen as your guide, this tasty treat is so easy to perfect.
This breakfast isn't just rich in flavor — it's also high in protein, making it a great choice to help you stay full all morning long. Homemade croutons over the top add a satisfying crunch, and they provide the perfect opportunity to help you cut down on food waste. According to Johnson, either fresh or slightly stale bread works here, so if you have some stale bread, definitely put it to good (and delicious) use. The planet will thank you — and so will you family!
Gather the ingredients to prepare Giada's egg casserole with a twist
To make Giada's egg casserole with a twist, you'll need eggs, of course — six should do the trick. They're scrambled with milk and then poured over a filling made with onion and sweet Italian turkey sausage sautéed in olive oil. "I used turkey sausage as a personal preference," notes Johnson, "but you can use any sausage you'd like."
Joining this already flavorful filling base is baby spinach, sun-dried tomatoes, and basil. Seasoned with salt and pepper, the mixture is then topped with goat cheese and homemade croutons.
What did we change?
Of course, Johnson's recipe isn't exactly like Giada's. Instead of making one large bake, Johnson decided to make mini egg bites. "I think they make convenient, on-the-go breakfasts," she says.
If you're using standard muffin tins to make Giada's egg casserole with a twist, this recipe makes 18 muffins, while in a larger tin, you'll probably get about a dozen. Two or three of the standard bites makes the ideal breakfast serving, and the rest keep well in the fridge to enjoy all week long — the perfect make-ahead option for crazed mornings!
Toast the bread for Giada's egg casserole with a twist
The first step to make Giada's egg casserole with a twist is to make the breadcrumbs, which add a lovely crunchy texture to the top of each bite. To make them, first preheat the oven to 400 F, and then toss the cubed bread with 1 tablespoon of oil. Bake for about 10 minutes, or until the bread is lightly toasted.
If you're making these bites in advance, Johnson notes that you may want to skip this step, as the bread can get soggy in the fridge. To maintain the original texture, she suggests reheating in the air fryer to get the bread nice and crispy again.
Cook the filling
Next, it's time to make the filling for Giada's egg casserole with a twist. First, heat the remaining olive oil in a skillet. Then, add the onion and sausage, and cook, stirring occasionally, until the sausage is nicely browned.
At this point, add the spinach to the pan, and cook just until wilted, taking care not to overcook it. Next, add the tomatoes and basil, and season to taste with salt and pepper. At this point, you can set the filling aside to cool slightly while you prep the eggs.
Prep the pan
With the filling made, it's time to turn your attention to the eggs. Crack them into a medium bowl, and beat them lightly with the milk until combined. Spray the muffin tin of your choice generously with cooking spray, and then evenly distribute the sausage mixture among the muffin cups. Spoon the egg mixture over the top, and then, for a flavorful finishing touch, sprinkle each muffin with bread cubes and goat cheese.
Bake Giada's egg casserole with a twist
The last step is baking these babies! Bake Giada De Laurentiis' egg casserole with a twist at 400 F, or until the eggs are set and begin to rise out of the muffin pan, which should take about 15 minutes. The egg bites should be nice and puffy when they emerge from the oven, and they're ready to enjoy right away.
Once you've mastered this base recipe, feel free to tinker with it to suit your palate. You might try spicy sausage in place of the sweet, or feta cheese instead of goat cheese. Either way, they're sure to be a welcome addition to your breakfast table.
- ½ small loaf Italian bread, cut into ½-inch cubes (about 1½ cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely diced
- 1 pound sweet Italian turkey sausage
- 10 ounces fresh baby spinach
- 1 (6 ½-ounce) jar oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 large eggs
- ¼ cup whole milk
- 1 cup goat cheese, crumbled
- Preheat the oven to 400 F.
- Toss the cubed bread with 1 tablespoon of olive oil, and bake for about 10 minutes, or until the bread is lightly toasted.
- Heat the remaining olive oil in a skillet, and add the onion and sweet Italian turkey sausage. Cook until the sausage is browned.
- Add the spinach to the pan, and cook until it's wilted. Then, add the sun-dried tomatoes and the basil. Add the salt and pepper. Adjust to taste.
- In a medium bowl, lightly beat the eggs with the milk.
- Spray a muffin pan with cooking spray, and then evenly distribute the sausage mixture. (You may need two pans.)
- Spoon the egg mixture over the sausage mixture. Then, add the bread cubes and crumbled goat cheese to each muffin cup.
- Bake at 400 F until the eggs are set and begin to rise out of the muffin pan, about 15 minutes.
- Serve immediately.
| Calories per Serving | 151 |
| Total Fat | 9.1 g |
| Saturated Fat | 3.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 85.8 mg |
| Total Carbohydrates | 7.3 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 0.6 g |
| Sodium | 301.3 mg |
| Protein | 10.4 g |
