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Sausage Egg Bake Recipe

Sausage Egg Bake Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 piece) equals 181 calories, 13 g fat (6 g saturated fat), 189 mg cholesterol, 484 mg sodium, 5 g carbohydrate, trace fiber, 11 g protein.

Reviews for Sausage Egg Bake

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Reviewed Mar. 14, 2016

"really a great recipe and easy to make"

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."

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."

Reviewed Oct. 17, 2012

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

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."

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!"

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."

Reviewed Dec. 1, 2010

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

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."

Reviewed Nov. 21, 2009

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

Reviewed Sep. 2, 2009

"I made this for a potluck yesterday. It was gone in no time! I added some onions and mushrooms to it and used mexican cheese blend and monterey jack."

Reviewed Mar. 13, 2009

"Fantastic and tasty, real fast meal and very filling."

Reviewed Jan. 22, 2009

"I make it every time we are having a crowd. It's easy & everyone loves it. I add mushrooms for a change of pace."

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