Sausage Egg Bake
This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend.
-Molly Swallow, Blackfoot, Idaho
SERVINGS
|
12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
40 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1 pound bulk Italian sausage
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 9 eggs
- 3/4 cup milk
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
Transfer to a lightly greased 11-in. x 7-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.