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Easy Sausage Egg Bake

November 19, 2018 by Susan 8 Comments

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Easy Sausage Egg Bake

 

Whoever invented the concept of brunch deserves some kind of trophy.

This easy recipe is one of the stars of many-a brunch.  It’s versatile enough that you could add any number of ingredients to customize it just the way you like.  I usually keep it simple with just breakfast sausage and cheese.

But it would be delicious with bacon or ham, for sure.  Any number of veggies sound yummy, too.  Peppers and onions or spinach sound best to me.

Rich and savory and seasoned just perfectly, this casserole is altogether satisfying.

Overnight (or Not) Egg Bake

One of the best things about this recipe is that you can assemble it the night before to be baked in the morning.  BUT you don’t have to!  You can also put it together in the morning, as long as you have time to let it mellow for at least a couple of hours.

I’ve made this both ways, and it’s delish either way.  I also often halve the recipe and bake it in a square baking dish for Greg and I for lunch.  Yum.  (That’s the version in the pictures, a half recipe).

You start by cubing up some bread.  We prefer white bread, and slightly stale is best.  (Honestly, if you’re using fresh bread, I wouldn’t recommend letting it sit overnight…the word mushy comes to mind.)

That loaf of Italian bread you made for dinner last night and didn’t finish…perfect.  Sandwich bread that’s been on the counter a few days…yes.  Whatever you’ve got, use it up!

And even if you don’t assemble the whole casserole the night before, you can prep the ingredients ahead.  Just like when I make my crock-pot lasagna soup, I like to cook my sausage and have it waiting to simply stir in.

The original recipe called for dry mustard, an ingredient I do not keep on hand.  I substituted Dijon and it is wonderful.  You could even leave it out in a pinch and the bake would still taste fantastic.

You can also play a little with the number of eggs.  10 is plenty, but if you’ve got extras, or if it’s looking a little dry you can use up to 12.  Same with the bread.  Use anywhere between 3-4 cups, whatever you’ve got and prefer.

Easy Sausage Egg Bake

Easy Sausage Egg Bake

Simple Brunch Recipe

It doesn’t get much easier than just mixing and baking.

I like to serve this savory egg bake with something fresh and something sweet.  Fresh usually takes the form of fruit.  And here are some ideas for the sweet:

  • Scones
  • Banana Bread
  • Coffee Cake
  • Carrot Cake Bread
  • Oatmeal Breakfast Cake
  • Cream Cheese Pastry

Easy Sausage Egg Bake

Click here for more brunch ideas

Here’s the recipe–Enjoy!

Easy Sausage Egg Bake

Print this recipe
Susan
November 19, 2018
by Susan
Category Main Dishes Recipes
Prep Time
2 hours, 30 minutes
Cook Time
40 minutes
Total Time
2 hours, 30 minutes
Easy Sausage Egg Bake

Ingredients

  • 10-12 large eggs
  • 2 1/2 cups milk
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp salt and pepper
  • 1 pound breakfast sausage, cooked and drained
  • 3 cups cubed bread (you can use up to 4 cups if desired)
  • 2 cups shredded cheddar cheese

Instructions

  1. Whisk eggs, milk, mustard, salt and pepper
  2. Stir in sausage, bread, and cheese
  3. Pour into a greased 13x9-in. baking dish
  4. Cover and refrigerate overnight (or at least 2 hours)
  5. Remove from the refrigerator 20-30 minutes before baking
  6. Bake, uncovered, at 350 for 30-40 minutes or until a knife inserted in the center comes out clean
  7. Let stand for 10 minutes before serving.

Tags

breakfast,
main dish

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Filed Under: Main Dishes, Recipes Tagged With: breakfast, main dish

Comments

  1. sally says

    November 26, 2019 at 8:42 pm

    Can you freeze it?

    Reply
    • Susan says

      November 30, 2019 at 8:04 pm

      I never have, but frozen quiches with great success. I did a quick Google search and found that it seems you can freeze egg bakes either before or after baking. Love to hear how it comes out if you give it a try!

      Reply
  2. April says

    July 26, 2020 at 1:27 pm

    I’m so glad to have found a recipe that doesn’t require overnight refrigeration. Tastes just the same — delicious! Thank you. : )

    Reply
    • Susan says

      July 26, 2020 at 5:47 pm

      I’m so glad you like it too!!

      Reply
  3. Karen Garcia says

    February 4, 2021 at 1:28 pm

    I wonder if you can substitute pepperage farm bread stuffing and if so…prepared or just dry

    Reply
    • Susan says

      February 6, 2021 at 9:35 am

      I have never tried that, so I can’t say for sure. But my guess would be that it would make a fair substitution and I’d give it a go. I’d love to hear how you like it with the change!

      Reply
  4. Jennifer Blecha says

    February 7, 2021 at 9:31 am

    I made this last week and it was soooo good, I’m making it again today! I didn’t have bread on hand so I used 3-4 cups of cooked brown rice. Also subbed 1 c of feta cheese for the cheddar and added about 5 sliced green onions. On intuition, a
    I also added 1/4t of baking powder, which gave it a nice loft. For the sausage, I started with plain ground pork and fried it with black pepper, thyme, marjoram, savory, ground coriander and ground bay leaf. Thank you for the inspiration!

    Reply
    • Susan says

      February 11, 2021 at 10:12 am

      What a clever idea to substitutue rice for the bread! So glad it turned out yummy for you!!

      Reply

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