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Weekend Breakfast Bake

Total Time

Prep: 15 min. Bake: 30 min.


8 servings

“My family really enjoys this breakfast casserole on weekends or holidays. It's so quick to prepare and very filling,” shares Melissa Ball of Pearisburg, Virginia. Great for those on a low-carb diet, too!


  • 1 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 4 cups shredded Monterey Jack or cheddar cheese
  • 8 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  1. Preheat oven to 400°. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.
  2. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 431 calories, 35g fat (17g saturated fat), 284mg cholesterol, 878mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 24g protein.

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