Sausage Egg Bake Recipe
Sausage Egg Bake Recipe photo by Taste of Home
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Sausage Egg Bake Recipe

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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, Pocatello, Idaho
Featured In: 13x9 Brunch Recipes
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 12 servings


  • 1 pound bulk Italian sausage
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 9 large eggs, lightly beaten
  • 3/4 cup 2% milk
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 piece: 181 calories, 13g fat (6g saturated fat), 189mg cholesterol, 484mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 11g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture.
  2. Transfer to a lightly greased 2-qt. 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.
Originally published as Sausage Egg Bake in Taste of Home December/January 2002, p33

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ziplexva User ID: 8471822 245442
Reviewed Mar. 14, 2016

"really a great recipe and easy to make"

Oldwell User ID: 8170545 215358
Reviewed Dec. 19, 2014

"This is so good! I actually misread the recipe and didn't see that it was supposed to be Italian sausage; I assumed it was breakfast sausage. It turned out great with the breakfast sausage. It may have been a tad greasy and I might reduce the amount of sausage by just a little bit or I may go ahead and try the Italian sausage next. But this was definitely a family favorite."

jwilton User ID: 3787251 40212
Reviewed Jan. 28, 2013

"I combined this recipe with another one called Green 'N' Gold Egg Bake and altered it to suit what I had on hand & it was fabulous. I diced up some leftover ham instead of sausage. I used only one can of soup, 7 eggs, zero milk but the same amount of pepper. I also added a pkg of spinach, 2 cups of cottage cheese, 1/4 cup of parmesan cheese, a cup of leftover mashed potatoes, 2 chives, finely chopped, 1/2 cup of shredded cheddar in the mix and an additional cup sprinkled on top before baking. I cooked it @ 375 for hour because my oven always seems to take a little longer than what recipes call for."

hmalik User ID: 6923036 40211
Reviewed Oct. 17, 2012

"LOVE this recipe!! We make it all of the time!"

SportsMom_WI User ID: 1438784 104251
Reviewed Aug. 29, 2012

"This is an excellent egg bake. I especially like the fact that I can put it together in the morning then bake it instead of the night before. I used Jimmy Dean sage sausage. It was just as good, if not better, reheated. I will definitely be making this again."

bugdia User ID: 344253 76154
Reviewed Dec. 29, 2011

"I found this recipe online and used it for a Baptism brunch. It tastes incredibly wonderful! It was so easy to mix and prepare. I used a Bob Evans sage sausage. The texture was firm. Many asked for the recipe to take home!"

drichards1neorrcomj User ID: 741901 104247
Reviewed Dec. 19, 2010

"We've made this for Christmas breakfast every year since it was first published in TOH. We absolutely love it and so does our family. It's great served with a coffee cake or other sweet confection."

hrspooner User ID: 2032776 41900
Reviewed Dec. 1, 2010

"I have been making this for years and have always had rave reviews! A very simple and yummy dish!"

chx1618 User ID: 5207285 91345
Reviewed Jun. 14, 2010

"The actual food itself was amazing the first time I ate it. I cannot understate its quality-to-price ratio. It keeps OK. However, if you're a regular human being, there are far fewer than 12 servings in this recipe. Notice how each serving is only 181 calories. This bake should last me only four days."

katsamcamsmom User ID: 4612834 34761
Reviewed Nov. 21, 2009

"Really good! My husband LOVED it. Definitely will make again!"

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