Breakfast Egg Bake With Chicken Sausage

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/18/19
Breakfast Casserole With Eggs and Chicken Smoked Sausage
Breakfast Casserole With Chicken Sausage. Photo: Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Chill overnight, optional: 8 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
410 Calories
31g Fat
10g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 410
% Daily Value*
Total Fat 31g 39%
Saturated Fat 14g 70%
Cholesterol 227mg 76%
Sodium 1133mg 49%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Protein 23g
Calcium 390mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I used Buffalo seasoned chicken sausage, but feel free to use your favorite flavors in this easy, flavorful brunch or breakfast casserole. Serve this casserole with sliced tomatoes and warm stewed fruits for a delicious weekend or holiday brunch or breakfast.

Ingredients

  • 6 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon chicken grill seasoning, Creole seasoning, or a seasoned salt mixture
  • 3 slices bread, torn into small pieces
  • 12 ounces chicken smoked sausage, your favorite flavors
  • 1 cup sharp Cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Grease a 2-quart baking dish or spray with nonstick cooking spray.

  3. Whisk together the eggs, milk, and seasoning in a 9- by13-inch baking dish.

  4. Arrange bread pieces in the baking dish; top with the sliced sausage then cheese.

  5. Cover and refrigerate overnight or let stand for 15 minutes and bake. If you refrigerate overnight, give the casserole about 20 to 30 minutes to come to room temperature before baking.

  6. Bake, uncovered, at 350° for 40 to 50 minutes, until firm and lightly browned around the edges.