I have three children and several nieces and nephews, and many are close in age. For a while it seemed like we were planning a lot of baptism brunches. Every time, the first thing Katie and I would say is, “Well, we can do the Egg-Sausage Bake.”
Easy? Check. Just a few ingredients? Check. Prepare ahead? Check. Did I mention it’s super tasty? If you have a lot of family in town for the holidays, try this out for your breakfast or brunch! If you don’t have a lot of extra guests, try it anyway – the leftovers make awesome sandwiches, especially on Honey Whole Wheat Bread.
What you need:
- 12 eggs, beaten
- 1 lb. roll sausage
- 8 oz. shredded cheese (I prefer sharp cheddar)
- 1/3 c. water
- salt and pepper, to taste
- oil or cooking spray to grease pan
- frying pan
- 9 x 13 casserole dish
- mixing bowl
Time: 10-15 minutes prep, 30-40 minutes baking
Freezeable: No, but I prepare it the night before (unbaked) and refrigerate it.
Multiplying the recipe: Each batch needs to be in its own pan. If you bake two pans at the same time, rotate them halfway through and add some baking time.
Preheat the oven to 350F. Grease a 13 x 9 casserole dish. Brown sausage, drain. In large bowl beat the eggs with the water. Add salt and pepper to taste.
In prepared dish, layer sausage, cheese, then eggs. Stir lightly to distribute evenly. Bake uncovered 30-40 minutes, or until eggs are set.