2 In Italian Inspired/ Meals

A Simple, Savory Italian Breakfast Casserole

Italian Breakfast Eggs and Sauce
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Italian Breakfast Eggs and Sauce

A Simple, Savory Italian Breakfast Casserole

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  • Author: Carrie Pacini
  • Prep Time: 10 Minutes
  • Cook Time: 10
  • Total Time: 20 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Italian


Italian Breakfast Casserole

Breakfast foods are typically loaded with sugar, and a mid-morning sugar crash during a math lesson isn’t going to get anyone on the honor roll. I decided that I wanted to cut out that morning sugar and go for something less like dessert and more like lunch. No more cereals, sweet buns, coffee cakes…suddenly, this was sounding like work.

Then the perfect solution came to me…a nice savory Italian Breakfast Casserole that I discovered over the summer while in Lucca. 

I’m excited to share this with you for a few reasons: my kids love it, I love that it’s not loaded with sugar, and it’s easy enough that I can even handle it while having that crucial first cup of coffee.

It’s very simple and is made of leftover pasta sauce combined with bread, cheese, and eggs. That’s right; it’s easy, delicious, and uses up your leftovers!

So the next time you make pasta for dinner, set aside that extra sauce and give this recipe a try. It might even make you a morning person. (Well, maybe.)

Serves about 4
Preheat oven to 375 degrees F



About 1 cup of leftover pasta sauce (tomato sauce)
6 eggs lightly beaten
1/2 cup shredded gruyere cheese
2 Tablespoons grated Parmigiano (Parmesan)
1/4 cup milk
Salt and pepper to taste
Toast to serve with or added to the egg mixture
Optional – 1/4 cup pancetta or bacon pieces mixed in the egg mixture


1. In a bowl combine eggs, pasta sauce, and milk – mix all together.
Note: If you like (and sometimes I do) add about 2 pieces of toast torn in pieces to the mixture.

2.  Lightly oil a baking dish or coat with nonstick spray. (I used a 8 inch square baking dish).

3. Pour the mixture into the baking dish.

4. Top with Gruyere and Parmigiano; season with salt and pepper, to taste.

5. Place into oven and bake until eggs are cooked through, about 10- 15 minutes.

NOTE: Because all ovens are different – take a peek at the 10 minute mark, if it is still loose in the middle pop it back in the oven for 3 more minutes. If it is still loose after that then take it out and with a fork or spoon mix it up a bit so that it doesn’t dry out and put back in the oven for 3 more minutes.

6. Serve immediately, garnished with arugula or basil leaves, if desired. Oh and don’t forget the toast.


  • Serving Size: 4

And just incase here’s my How to make Italian Coffee!

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  • Reply
    March 19, 2014 at 11:41 am

    In your description, you say it’s a combo of bread, cheese and eggs, but I see no bread in the recipe?? Thanks.

    • Reply
      Carrie Pacini
      March 19, 2014 at 12:13 pm

      Hi MaryEllen, The bread is the toast that I have in the ingredients. I’ve clarified it a bit more. Thanks for asking!

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