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5 from 5 votes

Baked Eggs with Sausage and Mushroom

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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Mediterranean
Servings: 3 servings
Calories: 417kcal
Author: Shadi HasanzadeNemati


  • 2 tbsp 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 tsp salt
  • 1/2 tsp black pepper
  • 4-6   Pete and Gerry's Organic Eggs


  • 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.


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.


Calories: 417kcal