Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Course: Breakfast
Servings: 7 people
Calories: 340 kcal
  • 336 g raw Pork Sausage Roll
  • 5 slices eggplant peeled (about 1/2 inch thick)
  • 10 cherry tomatoes cut in half
  • 2 tbsp fresh parsley chopped
  • 6 eggs
  • 2 tbsp heavy whipping cream
  • 2 tbsp grated Parmesan cheese
  • 1/4 tbsp Kosher salt
  • 1/8 tsp ground black pepper
  1. Preheat the oven to 375 degrees (F).

  2. Press the sausage along the bottom and sides of an 8″ casserole dish or pie plate.

  3. Lay the slices of eggplant across the bottom.

  4. Top with the halved cherry tomatoes and fresh parsley.

  5. Combine the eggs, heavy whipping cream, Parmesan, salt, and pepper in a medium bowl and whisk until blended.

  6. Gently pour over the ingredients in the pan.

  7. Bake in a 375 degree (F) oven for about 40 minutes or until firm in the center and the sausage is fully cooked.

  8. Serve at any temperature.

  9. To make this in muffin tins, use the large-sized tins and bake until the center is firm.

Nutrition information
  1. Serving Size: 1/6th of the batch (square, wedge, or two muffin cups)

  2. Fat: 28g 

  3. Carbohydrates: 3g 

  4. net Protein: 17g