Best Sausage Brunch Bake Recipes

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CRESCENT SAUSAGE AND POTATO BRUNCH BAKE



Crescent Sausage and Potato Brunch Bake image

This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

10 large eggs
1/3 cup half-and-half or 1/3 cup full-fat milk
salt and pepper
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup grated parmesan cheese (or to taste)
1 lb small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
4 cups frozen hash browns (can use more)
5 green onions, chopped (can use more)
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 cups grated cheddar cheese (or to taste)
1/2 teaspoon paprika (or to taste)
grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
  • In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
  • In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
  • Unroll the crescent rolls (do not separate at the perforations).
  • Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
  • Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
  • Layer the cooked sausage over the dough.
  • Sprinkle the potato/green onion mixture on top of the sausage meat.
  • Then sprinkle the cheese over the potato/onion mixture.
  • Pour the eggs over top.
  • Lightly sprinkle paprika over the eggs.
  • Then sprinkle Parmesan cheese over the top.
  • Bake for about 45 minutes.
  • Delicious!

SUNDAY BRUNCH EGG BAKE WITH SAUSAGE



Sunday Brunch Egg Bake with Sausage image

Skillet-browned pork sausage, sliced mushrooms, and chopped onions and tomatoes make this egg bake a surefire hit with the Sunday brunch crowd.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Shredded Four Cheese

Steps:

  • Heat oven to 400°F.
  • Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
  • Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
  • Bake 30 min. or until center is set.

Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 225 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

BRIE AND SAUSAGE BRUNCH BAKE



Brie and Sausage Brunch Bake image

I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 small onion, chopped
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
1/2 pound Brie cheese, rind removed, cubed
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
8 large eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain., Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts :

MAKEOVER BRIE AND SAUSAGE BRUNCH BAKE



Makeover Brie and Sausage Brunch Bake image

The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! -Becky Hicks, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

1 pound lean ground turkey
1 small onion, chopped
1 teaspoon fennel seed
1-1/4 teaspoons pepper, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
6 ounces Brie cheese, rind removed and cubed
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 cups egg substitute
2 cups 2% milk
1 tablespoon Dijon mustard
1 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

  • In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain., Place bread cubes in a 13x9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions.

Nutrition Facts : Calories 260 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 545mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

SAUSAGE AND EGG BRUNCH BAKE



Sausage and Egg Brunch Bake image

Delicious make ahead breakfast casserole from Pillsbury Brunches and Desserts. Great for Christmas morning!

Provided by Leta8076

Categories     One Dish Meal

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onion
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil

Steps:

  • Spray 13X9 inch glass baking dish with nonstick cooking spray.
  • Cook sausage in large skillet until no longer pink.
  • Drain.
  • In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
  • Add cooked sausage; mix lightly.
  • Spoon evenly into prepared baking dish.
  • Sprinkle with remaining cheese.
  • Beat eggs in large bowl.
  • Add milk and 1/2 tsp salt; beat well.
  • Pour over potato mixture in baking dish.
  • Spray a sheet of foil with nonstick cooking spray.
  • Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
  • To serve, heat oven to 350F.
  • Bake, covered, for 45 minutes.
  • Uncover; bake an additional 20-25 minutes or until center is set.
  • Let stand 10 minutes before serving.
  • While casserole is baking, make topping by heating oil over medium heat.
  • Add garlic; cook and stir 1 minute.
  • Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
  • Stir in 2 Tbls basil.
  • Spoon warm topping over individual servings of casserole.

Nutrition Facts : Calories 491.7, Fat 31.8, SaturatedFat 13, Cholesterol 220.9, Sodium 497.3, Carbohydrate 23.2, Fiber 2.2, Sugar 2.8, Protein 29.2

CHEESY EGG & SAUSAGE BRUNCH BAKE



Cheesy Egg & Sausage Brunch Bake image

A blend of Cheddar and Monterey Jack cheeses, sautéed onions and skillet-browned pork sausage make this cheesy egg bake a hit at the brunch table.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 doz. eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) breakfast pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Heat oven to 400°F.
  • Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
  • Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
  • Bake 30 min. or until center is set.

Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 230 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

SAUSAGE BRUNCH BAKE



Sausage Brunch Bake image

This is a great recipe for a holiday breakfast or a brunch. Make sure you drain the sausage well so the casserole isn't greasy! If you'd like you can add some chopped green onions, mushrooms or bell peppers to this, just cook them first so they don't make the casserole too liquidy.

Provided by breezermom

Categories     Brunch

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (8 count) can crescent rolls
1 tablespoon Grey Poupon mustard
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 1/2 lbs bulk pork sausage, cooked and crumbled
8 eggs
2 cups milk
1/3 cup cheddar cheese, shredded
1/3 cup mozzarella cheese

Steps:

  • Grease an 8x11 inch baking pan lightly. Line the prepared pan with the crescent roll dough.
  • Brush the dough with the mustard. Bake at 350 degrees for 10 minutes.
  • Remove from oven and layer with 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and sausage.
  • Combine the eggs and milk in a mixing bowl. Beat until frothy. Pour evenly over the sausage.
  • Sprinkle with 1/3 cup cheddar cheese and 1/3 mozzarella cheese.
  • Bake at 350 degrees for 35 or 40 minutes or until set.

SAUSAGE-POMODORO BRUNCH BAKE



Sausage-Pomodoro Brunch Bake image

Make and share this Sausage-Pomodoro Brunch Bake recipe from Food.com.

Provided by Pinay0618

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 (12 ounce) package bulk reduced-fat pork sausage
1/3 cup refrigerated basil pesto
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (14 1/2 ounce) can muir glen organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 land o lakes eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves

Steps:

  • Heat oven to 375°F In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
  • Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
  • In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
  • Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

BRIE AND SAUSAGE BRUNCH BAKE



Brie and Sausage Brunch Bake image

Great for Sunday Brunch! This savory egg bake is assembled the night before for an easy and oh so good breakfast the next morning. This recipe comes from Showcase Minnesota, a local program.

Provided by Heart N Soul

Categories     Breakfast

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 ounces brie cheese, rind removed, cubed
1 lb bulk Italian sausage
1/2 cup chopped onion
6 slices firm textured white bread, cubed
1/2 cup chopped roasted red pepper
2 tablespoons minced fresh basil
1 cup freshly grated parmesan cheese
8 large eggs
2 cups whipping cream
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup sliced green onion

Steps:

  • In a large skillet over medium-high heat, cook sausage, stirring until it crumbles, about 5 minutes.
  • Add onions and cook 5 minutes more or until sausages is no longer pink and onions are soft; drain well. Set aside.
  • Place bread cubes evenly in bottom of a lightly greased 9x13 inch baking dish.
  • Layer sausage, red pepper, basil, brie and Parmesan cheese.
  • Whisk together the eggs, cream, mustard, salt and pepper. Pour evenly over the cheese.
  • Cover and chill overnight.
  • Preheat oven to 350 degrees.
  • Bake uncovered for 45 minutes. Remove from oven and sprinkle with mozzarella cheese.
  • Return to oven for 10-12 minutes or until cheese is melted and casserole is set.
  • Remove from oven and let sit for 10 minutes. Sprinkle with green onions and cut into squares.

MAKEOVER BRIE AND SAUSAGE BRUNCH BAKE RECIPE



Makeover Brie and Sausage Brunch Bake Recipe image

The aroma of this lower-fat egg bake with all the flavor of the original will have mouths watering! â??Becky Hicks, Forest Lake, Minnesota

Provided by @MakeItYours

Number Of Ingredients 16

1 pound lean ground turkey
1 small onion, chopped
1 teaspoon fennel seed
1-1/4 teaspoons pepper, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
6 ounces Brie cheese, rind removed and cubed
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 cups egg substitute
2 cups 2% milk
1 tablespoon Dijon mustard
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 green onions, sliced

Steps:

  • In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain.
  • Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
  • Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions.
  • Yield: 12 servings.
  • Originally published as Makeover Brie and Sausage Brunch Bake in Healthy Cooking
  • February/March 2012, p29
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FESTIVE APPLE SAUSAGE CHEDDAR BRUNCH BAKE



Festive Apple Sausage Cheddar Brunch Bake image

from Mary Ellen Taylor of The Villages, FL

Provided by ann wilson @curiouscooks

Categories     Breakfast Casseroles

Number Of Ingredients 7

1 1/2 pound(s) bulk sausage (i used jimmy dean's maple but any kind will work but don't use spicy
1 can(s) apple pie filling with more fruit--avoid high fructose style (21 oz.)
2 - medium chopped fresh apples (i used one gala and one granny smith)
2 cup(s) sharp cheddar cheese, shredded
1 1/2 cup(s) original bisquick mix
1 1/2 cup(s) milk
6 - eggs

Steps:

  • Preheat oven to 375. Spray 13 x 9 glass baking dish with cooking spray. In a 12 inch skillet, cook the sausage for 5 to 7 minutes, breaking apart with a fork. Drain the sausage and crumber and return it to the skillet.
  • Add apple pie filling, fresh apples, and mix well. Put this mixture in the baking dish and top with one cup of the shredded cheese.
  • In a large bowl, whisk together the eggs, milk, and Bisquick. Pour evenly over the sausage mixture.
  • Bake 30-35 minutes or until a knife inserted in center comes out clean. Top with reamining 1 cup of cheese and bake 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.

SAUSAGE-POMODORO BRUNCH BAKE



Sausage-Pomodoro Brunch Bake image

Hearty egg bake? Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch. Servings # 8

Provided by @MakeItYours

Number Of Ingredients 9

1 package (12 oz) bulk reduced-fat pork breakfast sausage
1/3 cup refrigerated basil pesto
1 can Pillsbury® refrigerated crescent dinner rolls
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/3 cup crumbled feta cheese (1 1/2 oz)
1 cup shredded mozzarella cheese (4 oz)
6 LAND O LAKES® Eggs
2 tablespoons milk
3 tablespoons shredded fresh basil leaves

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
  • Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
  • In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
  • Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.

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