- 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 shredded cheddar cheese
- 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.
- 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 in the center comes out clean. Yield: 12 servings.
Reviews forSausage Egg Bake
"This was good, but it didn't blow my mind. I'd like to see some vegetables in this too to make it a more complete meal. Maybe some onions, green peppers, broccoli. It also was VERY salty. Not sure how to lower the salt. I may try this again. Oh and I cut the recipe in thirds, and cooked it about 32 minutes."
"really a great recipe and easy to make"
"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."
"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."
"LOVE this recipe!! We make it all of the time!"
"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!"
"I have been making this for years and have always had rave reviews! A very simple and yummy dish!"
"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."