Turkey Sausage & Egg Bake

January 29, 2014
0 Ratings
Author Notes

This is a lighter update to one of my favorite family recipes, my Nanny’s Sausage & Egg Pie. To lighten it up a little, I’m using turkey sausage and have scrapped the piecrust. It’s a great way to use some of those hardboiled eggs sitting in the fridge. This new rendition proved to be a hit, even with the kids. —eat-drink-garden

  • Serves 6-8
  • 6 hardboiled eggs, thinly sliced
  • 6 raw eggs
  • 1 pound turkey sausage, in casings
  • 1 bottle of beer
  • 8 ounces fresh mozzarella, thinly sliced
  • 1 tablespoon Dijon
  • 1/4 cup parmesan cheese
In This Recipe
  1. Preheat oven to 350 degrees.
  2. First, cook your sausage. Prick each sausage with a knife three times. Place in saucepan on medium-high heat and pour in the bottle of beer.
  3. Bring to a boil and then reduce to a simmer. Cook until beer evaporates, about 20 minutes. After sausage is cooked, slice into coins and about 1/4? thick.
  4. To prevent sticking, butter a 8 x 8 casserole. Layer sliced hard boiled eggs, sliced sausage and sliced mozzarella and continue to build about three layers.
  5. In a small mixing bowl whisk the raw eggs and Dijon with a fork. Pour over the layers and top with the Parmesan cheese and a drizzle of olive oil.
  6. Bake for 45 minutes. Serve warm or at room temperature.

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I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.