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Sausage and Egg Bake

 Sausage and Egg Bake
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
8 ServingsPrep: 15 min. + chilling Bake: 40 min.


  • 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)


  • 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.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and refrigerate overnight.
  • 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.
Nutritional Facts: One serving equals 244 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 960 mg sodium, 18 g carbohydrate, 1 g fiber,

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Sausage and Egg Bake (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.