Sausage and Egg Bake Recipe

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The original recipe for this was so rich and fill of fat, I made it only a few times. Lighter ingredients now allow me to enjoy it often.—Jeanette Brower, Huber Heights, Ohio
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min.
MAKES: 8 servings


  • 1 package (12 ounces) frozen breakfast turkey sausage links, thawed
  • 2 cups egg substitute
  • 2 cups 1% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices whole wheat bread, cut into 1-inch cubes
  • 1 cup cubed reduced-fat process cheese (Velveeta)

Nutritional Facts

1 piece: 244 calories, 9g fat (5g saturated fat), 40mg cholesterol, 960mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain if necessary. In a large bowl, combine the egg substitute, milk, salt and pepper. Add the bread, sausage and cheese; mix well.
  2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until cheese is bubbly and bread is lightly browned. Yield: 8 servings.
Originally published as Sausage Egg Bake in Country Woman March/April 2003, p36

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