Best Sausage Egg Bake Recipes

ITALIAN SAUSAGE EGG BAKE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses. , In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.

SAUSAGE EGG BAKE

Steps:

• 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., 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.

SPINACH AND SAUSAGE EGG BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9-in. baking dish. Layer with spinach, bacon, onion, red pepper and cheeses., In a large bowl, whisk eggs, milk and seasonings; pour over top. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

SAUSAGE-VEGETABLE EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

CHEESY SAUSAGE AND EGG BAKE

Steps:

• Heat oven to 350 degrees F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• Stir remaining ingredients until blended. Pour over cheese.
• Bake uncovered 30 to 35 minutes or until golden brown and set.

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
• Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
• In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
• Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
• Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
• Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 375˚F (190˚C).
• In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
• Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
• Garnish with the dark green scallions, then slice and serve.
• Enjoy!

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 2-quart casserole. Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
• Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
• Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SKINNY ITALIAN SAUSAGE EGG BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
• In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

MAKE AHEAD SAUSAGE, CHEESE, AND POTATO EGG BAKE

Steps:

• Grease a 13x9" pan,.
• In a skillet, cook sliced sausage until it starts to brown- about 5-7 minutes.
• Drain sausage if necessary.
• Add chopped onion, cook 2 minutes.
• Add chopped green and red peppers, cook 1 minute.
• Add three cloves finely chopped garlic and cook for about 30 more seconds.
• Spread half of the potatoes onto the bottom of your cake pan, salt and pepper to taste.
• Spread on half of your sausage mixture.
• Spread on 1 cup of cheddar cheese and 1/2 cup mozzarella cheese.
• Repeat layers.
• In another bowl, mix together to eggs and milk, salt and pepper.
• Pour the eggs onto the layers and let sit in the refridgerator for 8 hours.
• Cook in the oven on 350 for 1 hour and 30-40 minutes.
• Let stand 5 minutes before cutting.

ITALIAN SAUSAGE AND EGG BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
• Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
• Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
• Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
• Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).

SUNDAY BRUNCH EGG BAKE WITH SAUSAGE

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.

PHYLLO SAUSAGE EGG BAKE

Steps:

• In a large skillet, melt 1 tablespoons butter over medium heat. Sauté red pepper, onion and mushrooms until tender.
• Remove from skillet and set aside.
• In the same skillet, brown sausage until cooked through and no longer pink.
• Drain and return mushroom mixture to skillet.
• In a medium bowl, beat eggs well.
• Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
• Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
• In another medium bowl, combine broccoli, ricotta cheese and parsley.
• NOTE:.
• If you're going to freeze this dish, do not thaw the broccoli.
• Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
• Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
• Brush with melted butter.
• Add four additional phyllo sheets, brushing each with butter.
• Spread half of mushroom/sausage mixture over dough.
• Layer and brush with butter five more sheets phyllo dough.
• Spread with all of broccoli/ricotta mixture.
• Layer and brush with butter five more sheets phyllo dough.
• Top with remaining mushroom/sausage mixture.
• Layer remaining five phyllo sheets on top, brushing each with butter.
• Score top of phyllo dough in a diamond shape.
• Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
• IF REFRIGERATED, uncover and bake at 350ºF for 50 to 60 minutes or until puffed and golden brown.
• IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350ºF for 60-75 minutes until puffed and golden brown.

CHORIZO SAUSAGE EGG BAKE CASSEROLE RECIPE - (4.3/5)

Steps:

• 1. Preheat your oven to375 degrees. Now we need to prepare the Spaghetti Squash before baking it. I decided to include directions on how to do this since some of you have not made Spaghetti Squash before. It is very simple. Slice the Squash in half lengthwise and in the center you will see seeds and some slimy strands, just like the inside of a pumpkin. You need to scoop that out with a spoon 2. Now just put the Spaghetti Squash on a baking tray and cook for about 35-40 minutes. The Squash should be fork tender. 3. When it is done remove it from the oven and allow it to cool. 4. While waiting for the Squash to cool lets cook the Onions and Sausage. Remove the Sausage from the casing and crumble it into a large frying pan. Add the diced Onions into the same pan. 5. Cook until the Sausage is browned and the Onions are tender. 6. Drain off any excess grease and allow the Onions and Sausage to cool. 7. Back to our Spaghetti Squash! It should be cool enough to handle now so grab a fork and merely drag it across the inner surface and you will see it comes out of the skin looking like spaghetti or shredded potatoes as you see here. 8. Continue until you have removed all the flesh from the shell. You should get about 4-5 cups. 9. Spray a 9 x 13 baking dish with non stick cooking spray. Add the Spaghetti Squash into the pan in an even layer. 10. Next we are going to add the Sausage and Onion to the pan in an even layer on top of the Spaghetti Squash. 11. Now add the Green Chiles and Black Olives over the Sausage in an even layer. 12. It is Salsa time! Spread the Salsa evenly in the pan using a spatula. 13. Now sprinkle 1 & 1/2 Cups of the Cheese evenly on top of the Salsa 14. In a medium size bowl, whisk together the Eggs and Heavy Cream. 15. Pour the Egg mixture evenly over the Cheese layer in the pan. 16. Now top the Egg layer with the remaining Cheese (1 & 1/2 Cups). 17. Now cover the pan and refrigerate for 6-8 hours. 18. After the Egg Bake Casserole has chilled for 6-8 hours, preheat your oven to 350 degrees. Bake the Egg Bake Casserole for 50-60 minutes uncovered. 19. You will know when the Egg Bake Casserole is done when it is bubbly the Cheese is all melted and slightly browned on the edges. 20. Let the Egg Bake Casserole cool for 3-4 minutes before cutting into it. Just like lasagna, you don't want all your fillings to fall out when you cut it. Serve this with a side of Sour Cream and a little hot sauce if you are so bold! By the way if you are on a low carb diet....this fits right in! Recipe by: Hot Dish Homemaker

SAUSAGE - EGG BAKE

Steps:

• 1. Brown sausage in skillet until done. Drain off fat.
• 2. In a large bowl, beat eggs and milk. Add mustard,salt,pepper and bread cubes. Mix well. Fold in cooked sausage and cheese.
• 3. Pour into greased 9x13 inch baking dish. Let stand covered, in refrigerator overnight.
• 4. Remove from refrigerator 1 hour before baking. Preheat oven to 350 degrees. Bake in preheated oven for 1 hour.

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl.
• Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350ºF.
• Grease 2-quart casserole.
• Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.
• High Altitude (3500-6500 ft) Decrease Bisquick® to 2/3 cup.
• Bake about 1 1/4 hours.

TATER-TOPPED SAUSAGE-EGG BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, beat eggs, water and milk until fluffy. Fold in sausage and cheese.
• Pour egg mixture into baking dish. Top with frozen potatoes.
• Bake 55 to 60 minutes or until center is set. Serve immediately.

SPINACH-SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach. , In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach., Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted in the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

SAUSAGE AND EGG BAKE

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain if necessary. In a large bowl, combine the egg substitute, milk, salt and pepper. Add the bread, sausage and cheese; mix well. , Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until cheese is bubbly and bread is lightly browned.

SAUSAGE POTATO EGG BAKE RECIPE - (4.3/5)

Steps:

• 1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally, until sausage begins to brown; drain if necessary. Add onion; cook 2 to 3 minutes or until slightly softened. Add both bell peppers; cook and stir 1 minute. Add garlic; cook and stir 30 seconds or until softened. 2. Spread half of potatoes in bottom of baking dish. Sprinkle with 1/4 teaspoon each of the salt and pepper. Layer with half of sausage mixture and half of cheese. Repeat layers. 3. In large bowl, beat eggs and milk with wire whisk. Pour over layers in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. 4. Heat oven to 350 degrees F. Loosely cover baking dish with sheet of nonstick foil or regular foil sprayed with cooking spray (nonstick or sprayed side down). Bake 1 hour 30 minutes to 1 hour 40 minutes or until set and potatoes are tender when pierced with a fork. Remove from oven; let stand 5 minutes before cutting.