breakfast and brunch

Breakfast Sausage and Egg Bake

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®.
10 min
PREP TIME
40 min
COOK TIME
400
CALORIES
6
INGREDIENTS

INGREDIENTS

  • 12 oz (340 grams) mild Italian sausages or pork breakfast sausages , casings removed
  • 4 eggs
  • 2/3 cup (150 mililiters) all-purpose flour
  • 2 tablespoons (30 mililiters) French’s Dijon Mustard
  • 3/4 cup (175 mililiters) milk
  • 1 tablespoon (15 mililiters) Chives Freeze Dried

Preparation

  • 1 Preheat oven to 375°F (190°C).
  • 2 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.
  • 3 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.
  • 4 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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