Hearty Breakfast Egg Bake Recipe
Hearty Breakfast Egg Bake Recipe photo by Taste of Home

Hearty Breakfast Egg Bake Recipe

Publisher Photo
“I always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well.” Pamela Norris - Fenton, Missouri
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds bulk pork sausage
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 8 eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk

Nutritional Facts

1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Directions

  1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
  2. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Hearty Breakfast Egg Bake in Simple & Delicious November/December 2008, p48

Nutritional Facts

1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Hearty Breakfast Egg Bake

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 16, 2014

"Great Casserole! I have made it several times already. I use Jimmy Dean precooked Turkey Crumbles instead of the pork sausage, non fat evaported milk and low fat cheese. I also add a can green chiles for a little extra kick. I make this, cut into serving size pieces and freeze for my husband to have for breakfast. I keep a couple pieces at a time in refrigerator and he heats in microwave. Delicious!!"

MY REVIEW
Reviewed Feb. 15, 2014

"I made this delicious dish this morning for breakfast and it is a winner. Definitely five stars and five thumbs up. This is going into my recipes as we will be having this again and again. Made very small changes - halved the recipe for the two of us, used square frozen hash browns instead of shredded and more cheese. Here is a link to my review and photos: http://community.tasteofhome.com/community_forums/f/30/p/894683/7752648.aspx#7752648"

MY REVIEW
Reviewed Feb. 5, 2014

"so good. definitely a keeper"

MY REVIEW
Reviewed Dec. 26, 2013

"I made this for Christmas (yesterday) and it was a hit! Everybody raved and raved over it. I cooked bacon & sausage on the side rather than including either one because some can't eat bacon and some can't eat sausage . . . therefore, for the meat, I gave them a choice of either or none. Since I didn't include the meat in the casserole, I did sprinkle a little kosher salt and black pepper over the layer of cheese - just a little. Even my 11 yr old niece loved it and kids aren't normally big on casseroles. Simple to make."

MY REVIEW
Reviewed Nov. 7, 2013

"Yummy!! Made it for a Boyscouts camp out. Made 2 batches one with Canadian bacon and one with Maple Sausage..I liked the one with Maple Sausage better. I had a few extra eggs and tossed them in as well. Baked them in 2 Dutch ovens worked amazing, and tasted yummy.. Will definitely cook again. Next time I may throw a few spoon fulls into flour tortilla and make a burrito ."

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