Baked egg dish with breakfast sausage, asparagus and Spring colors.

Breakfast Bake with Isernio’s Chicken Sausage

Besides the egg hunts and sweet treats, one of the highlights of the Easter holiday is the brunch! This easy meal can be prepared in advance, leaving time to hop to it and hide some Easter eggs around the house.

Our Egg, Chicken Sausage & Veggie Breakfast Bake is just the recipe we need to enjoy at a holiday brunch or any other time of day. From hosting a big gathering to a cozy brunch with loved ones, this protein-packed egg dish is the perfect addition to your menu. Featuring bright tomatoes and seasonal asparagus, this dish is easily adaptable to various diets and ingredients.

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  1. Preheat oven to 375℉. Coat a 9X13” baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, crumble and sauté sausage until browned and cooked through. Transfer to a plate.
  3. To the same skillet, add onion, cherry tomatoes, and ½ teaspoon salt and sauté until onions begin to soften, about 5 minutes. Add asparagus and cook for an additional 2-3 minutes. Set the mixture aside to cool slightly.
  4. Whisk the eggs and half-and-half in a bowl—season with remaining salt and pepper. Add the cheese. Mix well.
  5. Transfer cooked sausage and veggies to the prepared pan. Pour egg mixture over sausage and veggies. Bake for 25-35 minutes until the eggs have set and the top is golden.
  6. Sprinkle with fresh basil & enjoy!

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