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Breakfast Sausage and Egg Bake

By: Club House Kitchens

Made With:

This quick herbed sausage and egg bake is a cinch to make and is ideal for family breakfast or warming, weekend brunch. For a zesty kick, serve with Frank’s RedHot®.

Recipe Info

Prep Time:

10m
Cook Time:

40m
Servings:

4
User Rating:

Ingredients

12 oz (340 g) mild Italian sausages OR pork breakfast sausages casings removed
4 eggs
2/3 cup (150 ml) all-purpose flour
2 tablespoons (30 ml) French's® Stone Ground Dijon Prepared Mustard
3/4 cup (175 ml) milk
1 tablespoon (15 ml) chives freeze dried

Nutrition Information

(per serving)

Calories 400
Cholesterol 240
Protein 23
Saturated Fat 7
Sodium 940

This quick herbed sausage and egg bake is a cinch to make and is ideal for family breakfast or warming, weekend brunch. For a zesty kick, serve with Frank’s RedHot®.

Key products

A white serving bowl filled with vibrant green beans tossed in a savory glaze made with Gf-French Mst Dijon Stone Grnd 12 325Ml and topped with crunchy toasted pecans.

French's® Stone Ground Dijon Prepared Mustard, 325mL

A squeeze bottle of French'S Original Dijon Prepared Mustard is shown against a white background.

A plate of sliced breaded chicken breast seasoned with FrenchS Original Dijon Prepared Mustard and fresh herbs served alongside a garden salad.

French's® Original Dijon Prepared Mustard, 325mL

Instructions

Preheat oven to 375°F (190°C).
In a non-stick skillet over medium heat, cook sausage, breaking up with spoon, until no longer pink (about 6 to 8 minutes). Drain off any fat.
In a large bowl, whisk eggs, flour and mustard until smooth; slowly whisk in milk (or blend ingredients in a blender until smooth). Stir in cooked sausage and chives.
Pour mixture into greased 8-inch (2 L) square baking dish. Bake 20 to 25 minutes, or until golden, lightly puffed and set. Let stand 5 minutes before cutting into squares.