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Sausage Egg Bake

Ingredients

  • 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

Directions

  • 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 in the center comes out clean.

Nutrition Facts

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

Reviews

Average Rating: 4.6875
  • PrplMonky5
    Oct 28, 2016

    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.

  • ziplexva
    Mar 14, 2016

    really a great recipe and easy to make

  • Oldwell
    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
    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
    Oct 17, 2012

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

  • SportsMom_WI
    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
    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
    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
    Dec 1, 2010

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

  • chx1618
    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.

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