{RECIPE} Italian Egg Bake

If you don’t feel like making a casserole, do egg muffins that you can freeze and store instead!


Italian Egg Bake


10 large eggs

3 tablespoons Dijon mustard

2 teaspoons dried Italian seasoning

½ cup heavy whipping cream

½ cup Rao’s marinara or tomato basil sauce

2 cups diced rotisserie chicken (skin-on)

12 ounces frozen broccoli florets

½ cup grated Parmesan cheese

1 teaspoon parsley flakes (optional)

1 cup shredded mozzarella cheese (optional)


Preheat oven to 350°F.

In a large mixing bowl, whisk the eggs until fluffy.

Whisk in the mustard, Italian seasoning, and heavy whipping cream.

When that’s blended well, slowly whisk in the Rao’s sauce until it’s no longer lumpy. Add in the diced chicken and broccoli florets.

Grease a casserole dish then pour in the egg mixture bake.

Sprinkle Parmesan cheese and parsley flakes on top.

Bake for 30-40 minutes at 350°F, or until the top looks like a crust.

Before serving, top the Italian bake with some shredded mozzarella.

Makes 8 servings