Turkey Sausage & Egg Bake

sausage and egg

sausage and egg

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.

egg bake start


sausage and beer

Turn your sausage about halfway through the cooking time.

slicing sausage

It works best to slice your sausage, eggs and cheese rather thinly.

assemble bake

I usually have about three layers, don't worry about making it look perfect.

eggs poured in

Pour on your raw eggs, sprinkle with parmesan and a drizzle of olive oil, then into the oven it goes.

Turkey Sausage & Egg Bake

Turkey Sausage & Egg Bake


Serves 6-8


6 hardboiled eggs, thinly sliced


6 raw eggs


1 lb. turkey sausage, in casings


1 bottle of beer


8 ounces fresh mozzarella, thinly sliced


1 tablespoon Dijon


1/4 cup parmesan cheese


Preheat oven to 350


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. 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.


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.


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.


Bake for 45 minutes. Serve warm or at room temperature.