A hearty and satisfying breakfast that’s perfect for feeding a crowd: ricotta baked eggs with sausage and potatoes. It’s a one-skillet recipe that’s easy to throw together…and it’s absolutely DELICIOUS.
Every year I like to plan a really good breakfast for Thanksgiving morning. I find it’s the meal that always ends up getting overlooked since everyone is so focused on preparing the dinner feast. For me, though, I need to start the day with a balanced (and very tasty) breakfast to fuel me through the long day of cooking.
Enter in these ricotta baked eggs. Lots of good ingredients – sweet Italian sausage, crispy potatoes, caramelized shallots, wilted chard, red pepper flakes – all simmered together with marinara sauce, topped with creamy ricotta cheese and eggs, then baked until bubbling. You can serve it with toasted bread or simply on its own.
This recipe is so versatile as you can easily throw in other ingredients you have on hand. Don’t have red potatoes? Use sweet potatoes. Don’t have chard? Use spinach or kale. It’s really easy to mix things up here and still create a delicious baked egg recipe. Enjoy!
PrintRicotta Baked Eggs with Sausage & Potatoes
ricotta baked eggs with italian sausage, crispy potatoes, caramelized shallots, and wilted greens
servings: 6
Ingredients
- olive oil
- ½ lb raw italian sausage
- 1 lb red potatoes, scrubbed/dried and diced
- kosher salt
- 1 red onion, thinly sliced
- 1 tbsp sliced fresh sage
- ½ tsp red pepper flakes
- 1 bunch red chard, stemmed and roughly chopped
- 2 cups marinara sauce
- ¼ cup water
- ½ lb whole milk ricotta cheese
- 6 eggs
- toasted bread, for serving (optional)
Instructions
- Preheat the oven to 375°F. Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, use your hands to break apart the sausage into small pieces and add to the oil. Brown the sausage until golden on all sides. Transfer the sausage to a plate.
- Add a little bit more olive oil to the skillet. Add the diced potatoes. Cook until crisp on the outside and tender on the inside. Season with a pinch of salt. Transfer the potatoes to a plate.
- Add a little bit more olive oil to the skillet. Add the sliced red onions. Sauté until caramelized and tender, stirring often. Stir in the sage and red pepper flakes. Cook for another minute or so. Add the chard and sauté until wilted. Season with another pinch of salt.
- Add the sausage and potatoes back to the skillet. Pour in the marinara sauce and water. Stir well and bring the mixture to a bubble. Reduce the heat to medium-low and allow to simmer for about 5 minutes. Stir well again.
- Dollop the ricotta over the sauce. Use a spoon to make 6 “wells” and crack the eggs right into each one. Bake for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Serve as is or with toasted bread on the side.
