• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Unicorns in the Kitchen

Easy family approved recipes from our Kitchen to yours. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions.

  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • ×

    Home » Breakfast and Brunch

    Baked Eggs with Sausage and Mushroom

    Published: Dec 12, 2016 · Modified: Nov 11, 2019 by Shadi HasanzadeNemati · This post may contain affiliate links .

    67 shares
    • 4
    Jump to Recipe

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better! 

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better!

    I'm here with a really delicious post today!

    How is December treating you so far? It's really cold in Cambridge and I prefer to spend all day at home unless I really need to go out. But if we are home in this cold weather and we want something easy and really delicious that is not a drink, baked eggs with sausage and mushroom is a great option!

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better!

    Why do we like our baked eggs with sausage and mushroom so much?

    1. It's so easy and quick, not to mention amazingly tasty.
    2. Those cute small cast iron skillets!

    I've wanted to post a breakfast recipe for such a long time, but something always would come up. Finally, when Pete and Gerry's Organic Eggs reached out to me I didn't see any reason to put off the idea any more! I mean, look at that golden yellow yolk!

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better!

    Pete and Gerry's Organic Eggs has been in business since late 1800's and they are country’s first Certified Humane Free Range egg producer. They source their eggs sustainably from small family farms and the eggs are so fresh and delicious.

    Let me tell you more about these baked eggs with sausage and mushroom. I can have this dish for breakfast, lunch or dinner. The combination is right on point and the flavors go so well together. I would say that it's quite like shakshuka, but with a twist. The ingredients are very straight forward: red onion, red bell pepper, chicken sausage (or any other sausage you prefer) mushroom, diced tomatoes and of course, eggs.

    Everything is done on the stove top and then divided into 4 small cast iron skillets (or one big one) and then you add the eggs and bake in the oven for 8-13 minutes (depending on how runny you like your eggs) and then voila, you have an awesome dish to devour.

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better!

    I find it easier to cook everything in a big pan and then divide it between the cast irons and then break the eggs, but if you are planning to make baked eggs with sausage and mushroom in a large cast iron skillet, then you can just start with cooking everything in the same pan.

    The key to a good baked eggs dish is the hot pan, so if you are going to wait until the last 8-13 minutes to transfer the mushroom-sausage mixture into the small cast iron skillets you may want to let those skillets sit in the oven while you're pre-heating.

    Have an awesome week!

    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better! Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better!

    This post has been sponsored by Pete and Gerry's Organic Eggs. As always, all ideas and opinions are my own. Thank you for supporting the brands that support Unicorns in the Kitchen! 

    Related Recipes:

    • Skillet Hash Browns with Sausage

    Step-by-Step Recipe

    Baked Eggs with Sausage and Mushroom

    Shadi HasanzadeNemati
    Baked Eggs with Sausage and Mushroom is a perfect breakfast dish for any day of the year. Fresh mushrooms and delicious sausage mixed with an amazing tomato sauce baked in the oven with eggs, can't get any better! 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine Mediterranean
    Servings 3 servings
    Calories 417 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 1 red onion diced
    • 1 red bell pepper diced
    • 2 chicken sausages out of the cover
    • 1 cup chopped mushrooms
    • 2 cans diced tomatoes
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 4-6   Pete and Gerry's Organic Eggs

    Instructions
     

    • Preheat the oven to 350F.
    • Place 4 5.5" cast iron skillets in the oven.
    • Heat olive oil in a pan over medium heat and saute onion and bell pepper until onion is translucent and golden.
    • Add in chicken sausage and cook it completely, breaking it into small pieces using a wooden spoon.
    • Add in mushrooms, cook for 3 more minutes. Add in diced tomatoes, salt and pepper. Cook for two more minutes.
    • Carefully take the skillets out of the oven using oven mitts. Divide the sausage and mushroom mixture among the skillets and break one egg into each skillet. Bake in the oven for 8 - 13 minutes, depending on how you like your eggs. 8 minutes for fully runny yolk and 13 for completely hard yolk.

    Notes

    If you are using a big cast iron skillet, skip step two and cook everything in the cast iron skillet then break the eggs into the mixture and bake in the oven.

    Nutrition

    Calories: 417kcal
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
    « Apple Cranberry Almond Crisp
    The Enchantingly Easy Persian Cookbook and Pre-Order Giveaway! »
    67 shares
    • 4

    Reader Interactions

    Comments

    1. Anjali Shah

      October 25, 2019 at 11:23 am

      5 stars
      This recipe looks absolutely perfect for a brunch I'm hosting this weekend!! I just got a cast iron skillet and I can't wait to use it to make this dish!

      Reply
      • Shadi HasanzadeNemati

        October 31, 2019 at 9:06 am

        We love this as well!

        Reply
    2. Beth

      October 25, 2019 at 9:40 am

      5 stars
      This is so different and delicious! The tomato sauce is luscious and flavorful! Definitely making this one again!

      Reply
    3. Cindy Gordon

      October 25, 2019 at 9:17 am

      5 stars
      I am a sucker for a delicious lazy saturday brunch. This will be the perfect additional to this week's menu!

      Reply
      • Shadi HasanzadeNemati

        October 31, 2019 at 9:12 am

        Hope you enjoy this recipe!

        Reply
    4. Lisa | Garlic & Zest

      October 25, 2019 at 8:55 am

      5 stars
      I would eat this hearty skillet breakfast for DINNER! It looks so rich and flavorful -- I think a biscuit would be good for sopping up that tomato sauce too -- and since it's dinner... maybe a glass of wine too? !!! Love it!

      Reply
    5. Andrea Metlika

      October 25, 2019 at 8:22 am

      5 stars
      I can't believe I've never had anything like this. It looks delicious and I love the mini cast iron skillets for individual use.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

    Read more...

    Readers Favorites!

    • Turkish Bulgur Pilaf Recipe
    • Easy Lavash Bread Recipe
    • Kashke Bademjan (Persian Eggplant Dip)
    • Greek Eggplant Moussaka Recipe

    Latest Recipes

    • Sholeh zard Persian saffron rice pudding.
      Sholeh Zard Persian Saffron Rice Pudding
    • Persian halva recipe
      Persian Halva Recipe
    • Best ramadan recipes.
      The Best Ramadan Recipes
    • Sabzi Khordan (Persian Herb Platter)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About US

    All images and content are copyright protected. Please do not use my images or recipes without prior permission. Read about privacy policy and copyright Here. Our site contains affiliate links. Thank you for supporting.

    Copyright 2019, All rights reserved.
    Read about privacy policy and copyright Here.

    67 shares