Sausage Scramble Breakfast Bake

Sausage Scramble Breakfast Bake

I love a big breakfast, but I don’t love cooking it every morning…. (I’m not much of a morning person by nature) This breakfast bake is really easy and perfect  to make at the beginning of the week and reheat for a quick breakfast that is filling and doesn’t leave you hungry in a few hours. You can change it up and add cooked bacon or cooked ham but for some reason the spice in the sausage mixed with the egg and all that cheese is my favorite. This dish is easily frozen after baking and can be stored for several months. Here is what you need:

  • 18 eggs
  • 1 pound of breakfast sausage, browned and the fat drained off (like ground beef)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups milk (whole)
  • 2 cups shredded cheese
  • 1 small onion diced
  • other diced veggies of choice (mushrooms, bell peppers, ect.)
  • Seasoned croutons (I stopped adding these a year or so ago when we started cutting back on refined carbs.)

Pre heat your oven to 325 degrees. Brown your sausage in a frying pan and drain. I like to put the sausage in a colander and rinse with hot water to remove the extra fat. Sprinkle in the bottom of a 9×13 pan.

Sausage Scramble Breakfast Bake sausage

Crack your eggs into a large mixing bowl Add your milk, salt, and pepper. Whisk together with a wire whisk or fork until eggs are throughly broken up and completely combined with your milk, 1-2 minutes of hard whisking.

Sausage Scramble Breakfast Bake eggs

Add the shredded cheese, diced onion and any other veggies that you decide to use. Stir to combine.

Sausage Scramble Breakfast Bake cheese

Pour the egg mixture into the 9×13 pan, use a fork, if necessary, to spread out any clumps of cheese of sausage. If you are adding the croutons, sprinkle them over the dish and slightly press them down into the eggs so they get wet and begin to absorb the liquid. Bake for 45-60 minutes or until the center of the dish does not “jiggle” when you slightly shake it. We keep ours in the fridge for up to a week or frozen for several months.

Sausage and Egg Scramble
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 18 eggs
  • 1 pound of breakfast sausage, browned and the fat drained off (like ground beef)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups milk (whole)
  • 2 cups shredded cheese
  • 1 small onion diced
  • other diced veggies of choice (mushrooms, bell peppers, ect.)
  • Seasoned croutons (I stopped adding these a year or so ago when we started cutting back on refined carbs.)
Instructions
  1. Pre heat your oven to 325 degrees. Brown your sausage in a frying pan and drain. I like to put the sausage in a colander and rinse with hot water to remove the extra fat. Sprinkle in the bottom of a 9x13 pan.
  2. Crack your eggs into a large mixing bowl Add your milk, salt, and pepper. Whisk together with a wire whisk or fork until eggs are throughly broken up and completely combined with your milk, 1-2 minutes of hard whisking.
  3. Add the shredded cheese, diced onion and any other veggies that you decide to use. Stir to combine.
  4. Pour the egg mixture into the 9x13 pan, use a fork, if necessary, to spread out any clumps of cheese of sausage.
  5. If you are adding the croutons, sprinkle them over the dish and slightly press them down into the eggs so they get wet and begin to absorb the liquid.
  6. Bake for 45-60 minutes or until the center of the dish does not "jiggle" when you slightly shake it. We keep ours in the fridge for up to a week or frozen for several months.

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Comments

  1. Uh….yum. I just made a breakfast casserole this last weekend, post not up yet though. This looks like my kind of casserole. Thanks for sharing!

  2. Stacey Berry says:

    Made this for brunch today. It was a delicious! !! Will make this for my family again.

    • Ashley says:

      Thanks for letting me know Stacey, so glad that you guys enjoyed it! It is one of our family favorites!!

      • Angela says:

        Can you add hash browns to this? If so how much and will you have to change amount of eggs and milk?

        • Ashley says:

          I’m sure you could but I have never tried it. The original recipe calls for seasoned croutons to be sprinkled on before baking but in trying to stay away form excessive carbs I stopped adding those a few years ago. You could try adding has brown to the top and see hot it turn out. I would just watch it closely because they might have a tendency to get burned before the egg is cooked. If you give it a try, let me know! I would love to hear how it turns out!!

  3. Amy says:

    I make this casserole with crescent rolls pressed onto the bottom and up onto the sides But I have never added the onion to it or the croutons. It is delish!

  4. if made ahead how long have you heated it in the past? Sounds delicious, like the one my mom used to make. I am making today for Christmas morning.

    Thanks

    • Ashley says:

      Joanne, if you make it ahead and keep it in the fridge. Put the dish into a cold oven and then turn it on to 350. (putting a cold dish in a hot oven can cause it to crack) I heat it about 30 minutes but make sure to check the center to make sure it got warm as well. It you are in a hurry, you can cut it into portion sizes and microwave in 45 second increments until it is heated through. Enjoy!! Ashley

  5. Tahoe Mama says:

    Just made this for breakfast. I used cooked bacon for the meat, and brown mushrooms and onion, with cheddar and mozzarella cheeses. Since this was just for 2 people I used 6 eggs. I cooked it at 350F. Turned out good, but the next time I will saute the onions first. I can’t wait to try this with different filling combos. Thanks for the recipe!

  6. These look yummy. Been looking for some good low carb recipes, and this will be perfect for my New Year’s celebration. Thank you

  7. Paulette says:

    We made three of these casseroles for a campout, were delicious. The only thing it took longer to cook, probably because we had three pans in the oven and had never used the oven at the campground before. We ended up putting the temperature up to 350 degrees and it took a extra 30 minutes. Everyone loved them.

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