Triple Sausage Breakfast Bake Recipe

Triple Sausage Breakfast Bake Recipe
Triple Sausage Breakfast Bake Recipe photo by Taste of Home
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Triple Sausage Breakfast Bake Recipe

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This over-the-top breakfast has great flavors—smoky, sweet and spicy. It's a really meaty meal.—Thomas Faglon, Somerset, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 fully cooked Italian sausage links (about 1/2 pound), sliced
  • 4 fully cooked andouille sausage links (about 1/2 pound), sliced
  • 4 fully cooked bratwurst links (about 1/2 pound), sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 serrano pepper, seeded and finely chopped
  • 6 large eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon hot pepper sauce
  • Rye bread, toasted

Directions

Preheat oven to 350°. In a large skillet, cook and stir sausages over medium heat until browned, 6-8 minutes. Remove with a slotted spoon to a greased 11x7-in. baking dish.
In same skillet, cook and stir onion and peppers over medium heat until tender, 5-6 minutes. Sprinkle over sausages. Whisk together eggs, cream and hot sauce; pour over top. Bake, uncovered, until golden brown and set, 35-40 minutes. Serve with toasted rye bread.
Make-Ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed. Yield: 6 servings.
Originally published as Triple Sausage Breakfast Bake in Breakfast & Brunch Bookazine 2016, p23

  • 2 fully cooked Italian sausage links (about 1/2 pound), sliced
  • 4 fully cooked andouille sausage links (about 1/2 pound), sliced
  • 4 fully cooked bratwurst links (about 1/2 pound), sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 serrano pepper, seeded and finely chopped
  • 6 large eggs
  • 1 cup heavy whipping cream
  • 1 teaspoon hot pepper sauce
  • Rye bread, toasted
  1. Preheat oven to 350°. In a large skillet, cook and stir sausages over medium heat until browned, 6-8 minutes. Remove with a slotted spoon to a greased 11x7-in. baking dish.
  2. In same skillet, cook and stir onion and peppers over medium heat until tender, 5-6 minutes. Sprinkle over sausages. Whisk together eggs, cream and hot sauce; pour over top. Bake, uncovered, until golden brown and set, 35-40 minutes. Serve with toasted rye bread.
  3. Make-Ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed. Yield: 6 servings.
Originally published as Triple Sausage Breakfast Bake in Breakfast & Brunch Bookazine 2016, p23

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