Triple-Sausage Breakfast Bake
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 6 servings.
This over-the-top breakfast has great flavors—smoky, sweet and spicy. It's a really meaty meal. —Thomas Faglon, Somerset, New Jersey
Ingredients
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1/2 pound fully cooked Italian sausage links, sliced
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1/2 pound fully cooked andouille sausage links, sliced
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1/2 pound fully cooked bratwurst links, sliced
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1 medium onion, chopped
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1 medium sweet red pepper, chopped
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1 serrano pepper, seeded and finely chopped
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6 large eggs
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1 cup heavy whipping cream
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1 teaspoon hot pepper sauce
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Rye bread, toasted
Directions
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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.
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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.
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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.
Nutrition Facts
1 cup: 695 calories, 59g fat (24g saturated fat), 387mg cholesterol, 1441mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 36g protein.
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