Oven baked egg toast with sucuk is a sheet-pan breakfast of cheesy egg-soaked bread topped with spicy diced sausage, ready in about 27 minutes. It makes about 14 slices, enough for 4 people, and you bake them all at once.
Why This Recipe Works
The egg mix has milk, oil and a full bowl of grated cheese stirred in. The oil keeps the slices moist inside, and the cheese melts into the egg so every bite tastes cheesy, not just the top.
Stale bread is the best choice here. Dry bread soaks up the egg like a sponge and still holds its shape. Fresh bread turns limp and falls apart when you lift it. A quick dip, just enough to coat both sides, keeps the slices from getting soggy.
The very hot oven does the work of a skillet. At 480°F (250°C) the egg sets fast, the edges crisp, and the sucuk renders a little of its spicy fat onto the cheese. A second sprinkle of cheese on top gives you that golden, stretchy surface.
Oven Baked Egg Toast with Sucuk Ingredients
For the egg mixture
- 5 eggs
- 1/4 cup (about 60 ml) olive oil or vegetable oil
- 1/4 cup (about 60 ml) milk
- About 2 cups (200 g) grated kashar cheese (or mozzarella or mild cheddar)
- A handful of fresh parsley, finely chopped
- 1 level teaspoon salt
- 1 teaspoon black pepper
For the bread
- 1 large loaf of bread (stale works best)
For the topping
- Extra grated kashar cheese
- Small diced sucuk (Turkish beef sausage)
How To Make Oven Baked Egg Toast with Sucuk
Prep the oven and bread
- Heat the oven: Heat the oven to 480°F (250°C). Line a baking tray with parchment paper so the cheese doesn’t stick.
- Slice the bread: Cut the loaf into slices that are not too thick. Thin slices crisp up and cook through in the short bake.
Make the egg mixture and coat the bread
- Whisk the mix: In a bowl, whisk the eggs with the milk, oil, parsley, salt and pepper. Stir in the 2 cups of grated kashar cheese (or mozzarella or mild cheddar) until everything is combined.
- Dip the slices: Dip each slice into the mixture and coat both sides. Work quickly so the bread doesn’t soak too long and go soggy. Lay the slices on the lined tray.
Top and bake
- Add the toppings: Scatter the diced sucuk over the slices. Then sprinkle on the extra grated kashar cheese. The cheese on top is what browns and stretches.
- Bake: Bake for 10 to 12 minutes, until the toast is golden brown. Serve while hot, when the cheese is still soft and stretchy.
Recipe Tips
- Use stale bread: Dry bread soaks up the egg without falling apart. If your loaf is fresh, leave the slices out for an hour or dry them in a low oven first.
- Dip fast: A quick dip on each side is enough. Bread left in the egg turns soggy and won’t crisp in the oven.
- Oven not hot enough: Some home ovens top out below 480°F. Set yours to its highest setting and give the tray a few extra minutes. Judge by the golden color, not just the clock.
- No sucuk: Diced salami or smoked sausage works well as a swap. Keep the pieces small so they cook through and stay on the toast.
What To Serve With Oven Baked Egg Toast with Sucuk
Eat these right out of the oven, while the cheese still pulls. They go well with sliced tomatoes and cucumbers, a bowl of olives, and hot tea or a strong coffee for a Sunday breakfast.
How To Store
- Fridge: Keep leftover slices in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a hot oven or a skillet for a few minutes until hot all the way through and crisp again. A microwave makes them soft.
- Freezer: Freeze baked slices in a single layer, then bag them for up to 2 months. Thaw in the fridge before reheating.
FAQs
What can I use instead of sucuk?
Diced salami, smoked sausage or even chopped bacon all work. Cut them small so they cook through in the 10 to 12 minute bake. Sucuk is spicier, so add a pinch of red pepper flakes if you want that heat.
Can I use kashar cheese substitutes?
Yes. Mozzarella or mild cheddar both melt well, as the recipe notes. Mozzarella gives you the most stretch, and mild cheddar adds a little more flavor.
Can I make egg toast ahead of time?
You can bake the slices, cool them, and keep them in the fridge for up to 3 days. Reheat them in a hot oven until crisp. They taste best fresh, so reheat just before serving.
Why did my egg toast turn soggy?
The bread was most likely too fresh or sat in the egg too long. Use stale bread, dip each side quickly, and bake right away on parchment paper in a very hot oven.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 420 kcal
- Total Fat: 26g
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Protein: 18g
Oven Baked Egg Toast with Sucuk
4
servings15
minutes12
minutes27
minutesBread slices soaked in an egg, cheese and parsley mix, topped with spicy sucuk and extra cheese, then baked until golden. A fast sheet-pan breakfast that makes about 14 slices.
Ingredients
- For the egg mixture
5 eggs
1/4 cup (about 60 ml) olive oil or vegetable oil
1/4 cup (about 60 ml) milk
About 2 cups (200 g) grated kashar cheese (or mozzarella or mild cheddar)
A handful of fresh parsley, finely chopped
1 level teaspoon salt
1 teaspoon black pepper
- For the bread
1 large loaf of bread (stale works best)
- For the topping
Extra grated kashar cheese
Small diced sucuk (Turkish beef sausage)
Directions
- Heat the oven: Heat the oven to 480°F (250°C). Line a baking tray with parchment paper so the cheese doesn’t stick.
- Slice the bread: Cut the loaf into slices that are not too thick. Thin slices crisp up and cook through in the short bake.
- Whisk the mix: In a bowl, whisk the eggs with the milk, oil, parsley, salt and pepper. Stir in the 2 cups of grated kashar cheese (or mozzarella or mild cheddar) until everything is combined.
- Dip the slices: Dip each slice into the mixture and coat both sides. Work quickly so the bread doesn’t soak too long and go soggy. Lay the slices on the lined tray.
- Add the toppings: Scatter the diced sucuk over the slices. Then sprinkle on the extra grated kashar cheese. The cheese on top is what browns and stretches.
- Bake: Bake for 10 to 12 minutes, until the toast is golden brown. Serve while hot, when the cheese is still soft and stretchy.
