Breakfast Sausage Egg Bake
A hearty breakfast casserole combining sausage, eggs, and cheese with creamy potato soup, perfect for feeding a family or a weekend brunch gathering.
Ingredients
Instructions
- Brown the sausage in a skillet; drain excess fat.
- Add the cream of potato soup to the cooked sausage and mix well.
- In a bowl, beat the eggs, milk, and pepper together.
- Pour the egg mixture into the sausage and soup mixture, stirring to combine.
- Transfer the mixture to a greased 9 x 13 inch baking dish.
- Sprinkle the shredded Cheddar cheese evenly on top.
- Bake uncovered at 375°F for 40 to 45 minutes, until a knife inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider using a seasoned sausage or adding herbs like thyme or sage. If you want a lighter version, substitute half of the cream of potato soup with pureed cauliflower. You can also swap the Cheddar cheese for a sharper variety or even mozzarella for a different taste. If you have leftover sausage, it can be used in other dishes like Uncle Sonny'S Pasta Salad.
Serving Suggestions
Serve this Breakfast Sausage Egg Bake with a side of fresh fruit or a light salad for a balanced meal. It pairs beautifully with Mike'S Fried Turkey for a hearty brunch. You can also enjoy it with toast or bagels. For a more indulgent breakfast, consider serving it alongside Chewy Gooie Cookies for a sweet treat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes, or reheat the entire dish in the oven at 350°F for approximately 15-20 minutes until warmed through. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Sausage Egg Bake contains roughly 683 calories, with 22g protein, 89g carbohydrates, and 28g fat. It is an excellent source of vitamin C (53% of the Daily Value), calcium (49% of the Daily Value), and protein (44% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 795mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. Just bake it in the morning for a fresh breakfast option. This makes it a convenient meal for busy mornings or special occasions.
What can I use instead of cream of potato soup?
If you don't have cream of potato soup, you can use cream of mushroom or cream of chicken soup as alternatives. You could also make a homemade version using mashed potatoes, cream, and seasonings for a more customized flavor.
Is this recipe suitable for freezing?
Yes, this Breakfast Sausage Egg Bake freezes well. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).