Start your morning with a savory, satisfying Cheesy Polenta and Egg Casserole bursting with flavor from Lesley Elizabeth’s Garden Vegetable Seasoning. This comforting breakfast bake features creamy polenta, turkey sausage, and melted cheese—making it the perfect weekend brunch recipe or meal prep breakfast option. Whether you scramble the eggs or bake them sunny side up into the casserole, it’s always delicious!
Cheesy Polenta and Egg Casserole with Garden Vegetable Seasoning
Serves: 8
Ingredients:
- 3 cups chicken broth
- 1 cup water
- 1 cup polenta
- ⅓ cup Lesley Elizabeth Garden Vegetable Seasoning
- ½ teaspoon salt
- 4 oz hot Italian turkey sausage, casing removed
- 2 oz shredded Fontina cheese
- 2 oz freshly grated Parmigiano-Reggiano cheese, divided
- 4 large eggs
Instructions:
- In a large saucepan, bring chicken broth, water, and salt to a boil. Whisk in polenta and stir in the Garden Vegetable Seasoning. Reduce heat and simmer, stirring constantly, for 5 minutes or until thickened.
- In a separate skillet, cook turkey sausage until browned and cooked through. Transfer to a cutting board, cool slightly, then finely chop.
- Stir Fontina and ¼ cup Parmigiano-Reggiano into the cooked polenta. Transfer mixture to a greased 9×13 baking pan and smooth the top.
- Scramble the eggs and gently pour over the polenta. Top with chopped sausage and sprinkle with the remaining ¼ cup Parmigiano-Reggiano.
- Bake at 350ºF for 25 minutes or until golden and set.
Alternate Egg Method (Optional):
- Before baking, make four 2-inch indentations in the polenta with the back of a spoon.
- Crack an egg into a small cup and carefully pour into each indentation.
- Lightly season with salt and pepper. Bake at 350ºF for 20 minutes, or until eggs are cooked to your preferred doneness.
Why You'll Love It:
This breakfast casserole is a hearty, gluten-free, protein-packed, and vegetable-seasoned breakfast bake made extra flavorful with our Garden Vegetable Seasoning blend. It's easy to make ahead and perfect for feeding a crowd. Customize it by swapping sausage types or adding sautéed spinach, kale, or mushrooms.