Baked Sausage And Eggs Recipes

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SAUSAGE EGG BAKE



Sausage Egg Bake image

This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow, Pocatello, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 6

1 pound bulk Italian sausage
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
9 large eggs, lightly beaten
3/4 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 181 calories, Fat 13g fat (6g saturated fat), Cholesterol 189mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

CHEESY SAUSAGE AND EGG BAKE



Cheesy Sausage and Egg Bake image

We think this sausage and cheese egg bake is the perfect way to start the day. Love breakfast foods anytime? Pack it for lunch or serve it up for brinner, too. Want to wake up to a no-fuss sausage and cheese breakfast casserole? This recipe can be made ahead and stored in the refrigerator for 8-12 hours, so you can simply pop it into the oven when you're ready to enjoy. Full of fresh ingredients and hearty flavors, a sausage egg bake turns an ordinary morning into one to remember.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, seeded, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick™ Original pancake & baking mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Steps:

  • Heat oven to 350°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.

Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg

ITALIAN BAKED EGGS & SAUSAGE



Italian Baked Eggs & Sausage image

This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. -Shelly Bevington-Fisher, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
3/4 cup part-skim ricotta cheese
8 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 French bread demi-baguette (4 ounces), cut into 1-inch slices
1/4 cup butter, softened

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish., Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese., Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil., Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.

Nutrition Facts : Calories 408 calories, Fat 27g fat (11g saturated fat), Cholesterol 241mg cholesterol, Sodium 1183mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

ITALIAN SAUSAGE AND EGG BAKE



Italian Sausage and Egg Bake image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 pound sweet Italian turkey sausage, casings removed
One 10 to12-ounce package fresh baby spinach, drained
One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
6 large eggs

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).

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY



Sausage & Egg Breakfast Cups Recipe by Tasty image

Here's what you need: ground sausage, salt, pepper, garlic powder, onion powder, paprika, dried parsley, eggs, shredded cheddar cheese, spinach, tomato

Provided by Tiffany Lo

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 11

1 lb ground sausage, pork, chicken, or turkey
salt, to taste
pepper, to taste
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried parsley
6 eggs
shredded cheddar cheese, to taste
spinach, chopped
tomato, diced

Steps:

  • Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
  • Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
  • In a separate bowl, mix the eggs, salt, and pepper.
  • Pour egg mixture into the middle of each cup.
  • Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
  • Bake at 350°F (180°C) for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 33 grams, Sugar 1 gram

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories     Breakfast and Brunch     Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
  • Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

BAKED SAUSAGE AND EGGS



Baked Sausage and Eggs image

Make and share this Baked Sausage and Eggs recipe from Food.com.

Provided by Dreamgoddess

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 11

1 package sausage, cooked,crumbled and drained
4 1/2 cups day old bread, cubed
2 cups sharp cheddar cheese
10 eggs, slightly beaten
4 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
fresh ground pepper, to taste
1 teaspoon salt
1/2 cup sliced mushroom
1/2 cup peeled chopped tomato

Steps:

  • Place bread in well buttered 9x13 baking dish.
  • Sprinkle with cheese.
  • Combine the next six ingredients over the top.
  • Sprinkle sausage, mushrooms and tomatoes over the top.
  • Cover and chill overnite.
  • Preheat oven to 325F degrees.
  • Bake uncovered for about an hour.
  • Put foil on top if it browns too quickly.

Nutrition Facts : Calories 448.6, Fat 27.1, SaturatedFat 13.8, Cholesterol 408.3, Sodium 983.1, Carbohydrate 22.8, Fiber 0.9, Sugar 11.1, Protein 27.6

BAKED SAUSAGE AND EGGS



Baked Sausage and Eggs image

Wilma Lulowss recipe that Darlene Kossman got from Dorathy Wolsake and Agnes Ollsigle; served at Ladies Aid brunch October 16, 1986; called Eggs Lorraine.

Provided by Dienia B.

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs sausage
2 tablespoons butter
2 cups cheddar cheese, grated, divided
12 eggs
salt
pepper
2/3 cup whipping cream

Steps:

  • Brown sausage and drain; set aside.
  • Butter casserole dish.
  • Sprinkle half grated cheese on top of butter.
  • Crack eggs on top of cheese; break yolks.
  • Add salt and pepper.
  • Pour unwhipped cream over eggs.
  • Top with cooked sausage.
  • Top with rest of cheese.
  • Bake 30 minutes at 350 degrees Fahrenheit.
  • Can be made ahead of time.

Nutrition Facts : Calories 904.3, Fat 79.1, SaturatedFat 34.4, Cholesterol 545.8, Sodium 1798.4, Carbohydrate 5.6, Sugar 0.6, Protein 40.7

BAKED EGGS WITH SAUSAGE AND MUSHROOMS



Baked Eggs with Sausage and Mushrooms image

Provided by Anne Burrell

Time 1h7m

Yield 8 servings

Number Of Ingredients 10

Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pound fennel sausage, casings removed
1 pound cremini mushrooms, stemmed and sliced
Kosher salt
4 sage leaves, finely chopped
1/2 cup dry white wine
8 eggs
6 ounces Gruyere cheese, grated

Steps:

  • Special equipment: 8 (6-ounce) ramekins
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
  • Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
  • Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
  • Serve with grilled bread rubbed with garlic, if desired.
  • Now thats an egg!

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY



Cheddar, Sausage, And Egg Breakfast Bake Recipe by Tasty image

This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.

Provided by Katie Aubin

Categories     Breakfast

Time 2h45m

Yield 12 servings

Number Of Ingredients 13

1 lb breakfast sausage, casings removed, crumbled
8 scallions, chopped, white\light green parts and dark green parts divided
1 red bell pepper, seeded and diced, divided
8 cups fresh spinach, packed
4 large eggs
1 teaspoon kosher salt
2 teaspoons garlic powder
2 cups whole milk
nonstick cooking spray, for greasing
8 cups day-old country white bread
2 cups shredded cheddar cheese, divided
½ cup chicken stock
½ cup heavy cream

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!

Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams

SAVORY SAUSAGE AND EGG BAKE



Savory Sausage and Egg Bake image

Flossie Johnson's family never tires from enjoying Savory Sausage and Egg Bake. It's a recipe from the Betty Crocker Racing Family collection.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 12

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
1/2 cup sliced green onion
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick™ mix
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
12 eggs

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in baking dish.
  • Beat remaining ingredients with wire whisk or fork; pour over cheese in baking dish.
  • Bake uncovered 30 to 35 minutes or until golden brown and set.

Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg

EGG BAKE WITH SAUSAGE, BACON, AND VEGGIES



Egg Bake with Sausage, Bacon, and Veggies image

Egg bake with sausage, bacon, oregano, tomato, and peppers.

Provided by Brenda

Categories     Breakfast Eggs

Time 55m

Yield 10

Number Of Ingredients 14

1 pound bulk pork sausage
1 tablespoon olive oil
1 (10 ounce) package fresh spinach
1 green bell pepper, chopped
1 Roma tomato, chopped
½ cup chopped onion
1 ½ cups shredded Cheddar cheese
2 (2.5 ounce) packages real bacon bits
12 large eggs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 3.9 g, Cholesterol 281.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 26.1 g, SaturatedFat 10.9 g, Sodium 1269.4 mg, Sugar 1.5 g

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SAUSAGE AND LEEK BAKED EGGS - RACHAEL RAY IN SEASON
Directions. Instructions Checklist. Step 1. Preheat oven to 400°. In small cast-iron skillet, heat oil over medium-high. Add sausage; cook until browned, 3 minutes. Add leeks; cook until softened, 5 minutes. Make wells in mixture and crack in eggs. Add cream and Parm.
From rachaelraymag.com


EGGS AND SAUSAGE SKILLET RECIPE | EGGS AND SAUSAGE - BLOG
2022-04-16 3 hard-boiled eggs. 2 sausages cut into ½ inch pieces. ¼ cup water. ½ cup mozzarella cheese. Instructions. In a pan heat oil. Drop in the garlic, chilli flakes and oregano and saute for about 30 seconds. Then add the onions and sautee until translucent followed by tomatoes, sugar and salt. Add the tomato ketchup and water.
From licious.in


FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
Preheat oven to 350º F. Spray a 9×13 baking dish with nonstick spray. Add sausage to a large skillet set over medium heat. Crumble and cook for 2 minutes. Add onions and garlic and cook until browned. Add greens, broccoli and red pepper and cook about 2 minutes or until spinach is wilted. Season with salt and pepper.
From spoonfulofflavor.com


BAKED EGGS OVER ROASTED POTATOES AND SAUSAGE - THE WEARY CHEF
Instructions. Preheat oven to 400 degrees F. Soak potatoes in water for 5 to 15 minutes, then drain and dry on paper towels. (I soak the potatoes while I do the rest of the chopping.) In a large bowl, toss together potatoes, bell pepper, sausage, …
From wearychef.com


BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS - THE RECIPE …
2015-09-04 Instructions. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through.
From therecipecritic.com


OVERNIGHT EGG-SAUSAGE BAKE RECIPE - LIFEMADEDELICIOUS.CA
2010-12-01 6 Recipes to Celebrate St. Jean Baptiste Day; Fresh Tomato and Cucumber Salad (Gluten Free) Grilled Summer Cobbler ; Chocolate Honey Bun Cake; Overnight Egg-Sausage Bake. Save Recipe. Prep 10 min; Total 9 hr 10 min; Servings 6; Save. Pinterest. Facebook. Email. Print. Ready to make? Save. Share. Keep Screen On. Wake and bake! Put this dish …
From lifemadedelicious.ca


SAUSAGE AND CHEESE EGG BAKE - HUNGRY HAPPENS
2022-06-10 Preheat your oven to 375° F. Spray a 9×13 inch baking dish with olive oil. Sauté your chopped bell pepper for a minute or two in a pan heated with olive oil. Add the scallions and stir for 1 minute. Remove and set aside. In a large bowl beat your eggs for a minute or two. Mix in the cottage cheese and then fold in the the bell pepper- onion ...
From hungryhappens.net


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