| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 Italian sausage links, meat removed from casing and broken apart
- 1/2 onion, sliced
- 1 clove garlic, grated
- 8 ounces button mushrooms, quartered
- 1 bunch Swiss chard, leaves picked from stems and chopped (about 4 packed cups)
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley, chopped
- 8 large eggs, beaten
- 4 ounces Taleggio cheese, cut into 1/2-inch cubes
Instructions
- Preheat the oven to 350 degrees F.
- In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes.
- Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper.
- Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley.
- Turn off the heat and fold in the eggs. Season with salt and pepper.
- Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 358 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 406 mg |
| Sodium | 803 mg |
Reviews
Great recipe, I used Brie cheese since I couldn’t find taleggio cheese. So good and the family loved it.
Made per the recipe. Used our home grown Swiss chard. Loved the taleggio! We’ll be making it again.
The sausage, mushroom, chard base was flavorful. However, it was hard to get past the pungent smell of the tallegio even though it was creamy and tasted good. Next time I’ll use a different cheese.
Made this for 2020 Christmas Day brunch. Excellent. My only swap was to use Fontina instead Tellegio. I think next time I will add some red and green bell peppers….especially for the holidays. One of the unique things about this recipe is that the sausage and mushroom pieces are cooked into real bit-sized pieces, not finely chopped up so every bit is substantial and delicious. The added benefit is that this is a low-carb egg casserole! Love Chef Zakarian’s recipes.
Changed up the recipe just a little bit and it came out amazing!
Used mild sausage instead of sweet; baby spinach instead of swiss chard; and did not use any cheese due to my allergy.
This is amazing, and pretty easy to make. I really love the Taleggio cheese, it has a great pungent but smooth flavor, and a great melting cheese. My roommate liked all but the Taleggio cheese. I am much more of a cheese person then he is. If you like a more mild cheese, you can choose a melting cheese that you like. possibly something like Provolone. If you are a big cheese person try Taleggio. It is kind of expensive, but worth it.
can you use another type of cheese
Looking forward to trying the recipe. Geoffrey said he used 6 eggs on the show not 8. Which is it for a 10 inch cast iron pan?