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Hearty Breakfast Egg Bake

Total Time

Prep: 10 min. + chilling Bake: 45 min. + standing

Makes

8 servings

I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. –Pamela Norris, Fenton, Missouri
Hearty Breakfast Egg Bake Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds bulk pork sausage
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 8 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk

Directions

  1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese.
  2. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 427 calories, 32g fat (15g saturated fat), 281mg cholesterol, 887mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.

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