Italian Sausage Egg Bake

Italian Sausage Egg Bake


  • 12 eggs
  • 16 oz (460 g) cottage cheese
  • ¼ cup (60 ml) melted butter
  • 1/3 cup (40 g) flour
  • 1 tsp (5 ml) baking soda
  • ½ tsp (2.5 ml) salt
  • freshly cracked pepper to taste
  • 1 tbsp (15 ml) olive oil
  • 3 links of pork Italian sausage, removed from its casings and cooked through
  • ½ tsp (5 ml) Italian seasoning (dried basil, oregano, parsley, marjoram blend)
  • ¼ tsp (1.25 ml) fennel seeds
  • ½ cup (120 ml) roasted peppers
  • 1 cup (240 ml) grated mozzarella cheese
  • 2 tbsp (15 ml) fresh basil, julienned
  1. Preheat oven to 350F (176C).
  2. In a large skillet, heat olive oil in a pan. Remove sausage from its casings and sauté, breaking up with a wooden spoon and browning on all sides until cooked through. Transfer sausage with a slotted spoon to a plate lined with a paper towel to drain. Set aside.
  3. In a large bowl, whisk together the eggs. Then add the cottage cheese, butter, flour, baking soda, salt and pepper.
  4. Stir in sausage, red peppers and cheese. Pour into a greased skillet, or 9 x 13 casserole dish. Bake for 30 mins or until set and cooked through.
  5. Garnish with freshly chopped basil. Slice into wedges and serve!