Craving something savory for your next breakfast or brunch? Try our scrumptious Savory Sausage and Egg Bake! It’s packed with protein and flavor to start your day off right. Happy baking.
Introduction to Sausage and Egg Bake
We always look forward to the mornings, especially when there’s an opportunity to indulge in a homemade sausage and egg bake. This dish not only exudes a captivating aroma that rouses even the sleepiest of heads but also offers a heartwarming start to the day. Imagine cutting into a tender blend of perfectly seasoned sausage, softened onions, earthy mushrooms, and fresh zucchini, all held together by a golden layer of baked cheese and egg. The ease with which this bake comes together makes it a brilliant contender for the hustle of Christmas mornings and the leisure of weekend brunches alike.
The true beauty of this dish lies in its versatility. With just a few adjustments, it can transform to cater to various taste preferences, dietary restrictions, or just whatever you have on hand in the fridge. I’ve found that using different cheeses or tossing in extra veggies can completely change the experience, creating a new version of the dish every time I pull it out of the oven.
Main points to remember regarding Sausage and Egg Bake
- Versatile Breakfast: Easy to customize, perfect for holiday mornings or any day you desire a hearty start.
- Time-Saver: Assemble it quickly and savor the convenience it brings to your busy mornings.
- Leftover Friendly: Store leftovers efficiently, ensuring you can enjoy this delightful dish over the following days.
Gathering Your Ingredients
- 450g packet of sausage links: Select your preferred variety, whether it’s spicy, sweet, or herbed.
- ¼ onion: Dice finely for a subtle flavor, or try using shallots or green onions for a different twist.
- 3 brown mushrooms: Slice these for an earthy component. White mushrooms or cremini are suitable alternatives.
- ¼ zucchini: Chop into small pieces to add color and texture. Feel free to swap with yellow squash or bell peppers.
- Approx ¾ to 1 cup shredded cheese: Use your cheese of choice, be it cheddar, mozzarella, or even a smoked gouda for extra depth.
- 4 eggs: These are the cornerstone of your bake, but you can use more or less depending on the size of your dish.
- ¼ cup milk: Whole milk makes the casserole creamy, yet a non-dairy alternative works if you prefer.
I encourage experimenting with the vegetable components; spinach, asparagus, or even roasted red peppers can elevate this dish to new heights. Remember, the beauty of this recipe lies in its adaptability to suit your palate and preferences.
The Magic of the Method
- Preheat your oven to 350F to ensure it’s ready for baking.
- Pan-fry the sausages until they’re browned and cooked through, then slice them into bite-sized pieces.
- Prepare your baking dish by either spraying it with cooking oil or brushing it lightly with oil to prevent sticking.
- Stir-fry the veggies—chopped onion, mushrooms, and zucchini—until they’re softened and starting to brown.
- Beat the eggs in a bowl, mixing in the milk until you have a smooth, well-combined mixture.
- Layer the ingredients in the baking dish, starting with the sausage, then the sautéed veggies, and finally pouring the egg mixture over the top.
- Sprinkle shredded cheese generously across the top of the egg mixture.
- Bake in the preheated oven for 20-25 minutes or until the eggs are set and the top is golden brown.
- Let it rest for a couple of minutes after taking it out of the oven to set the layers for easier slicing.
- Serve hot, cutting into slices or squares directly from the dish.
Versatility and Storage Tips
We love how this sausage and egg bake flexes to fit our schedule. You can whisk it together the night before and just pop it in the oven in the morning. Or bake it right away if that’s what you need. Feel free to swap in your favorite veggies or cheese, this dish is your canvas.
For leftovers, here’s what we do: let them cool, then cover and slide into the fridge. They’ll keep for 3-4 days. When you’re ready to dive back in, a quick zap in the microwave does the trick. And if you’re thinking long-term, wrap the casserole securely with plastic and foil before freezing. Thaw in the fridge the night before, and bake as normal when you’re set for another round of this hearty bake.
Join the Conversation and Share Your Creation
We’d love to see how your savory sausage and egg bake turned out. Did you stick to the classic veggies, or did you toss in something different? Maybe you added a dash of your favorite spice blend or went bold with a new cheese. Either way, hit the comment section and let me know!
Sharing your culinary creations is a great way to inspire and get inspired. If you post a photo on social media, tag me! I relish seeing the delicious variations everyone comes up with.
Did the bake hit the spot? Serve it up with a side of feedback. Rating the recipe not only provides useful insights but also helps others discover this morning’s delight. I appreciate your thoughts and thank you for adding a sprinkle of joy to my day.
Print
Savory Sausage and Egg Bake: a Morning Delight
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings depending on size 1x
- Category: Breakfast
- Method: Easy
Description
Breakfast lovers, gather around! We are tempting your taste buds with this delicious Savory Sausage and Egg Bake. Perfect for brunch, for lazy weekends or for any get-together, this dish is sure to impress.
Ingredients
- 450g packet of sausage links
- 1/4 onion
- 3 brown mushrooms
- 1/4 zucchini
- Approx 3/4 to 1 cup shredded cheese
- 4 eggs
- 1/4 cup milk
Instructions
- Heat your oven to 350F/180C.
- Pan-fry the sausage links.
Baked Sausage links - It should be brown but not cooked through.
- Spray or paint a deep dish with some oil add the sausage to the dish and keep warm in the oven.
- Add the chopped veggies to the pan and stir-fry. Again, it must still be firm.
All ingredients in the dish - Beat the eggs, milk, and cheese and pour it over the links and veggies.
With egg mixture - Bake at 350F/180C for 20-25 minutes or until the egg is fully set and starting to brown.
- Remove from oven and slice into blocks and links in half.
Baked and sliced in serving portions - Serve hot and enjoy
- Feel free to substitute with any other veggies.
Notes
Created, Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 block
- Calories: 353
- Sugar: 1.8 g
- Sodium: 603.2 mg
- Fat: 25.8 g
- Saturated Fat: 9.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 3.9 g
- Fiber: 0.4 g
- Protein: 25.6 g
- Cholesterol: 219.5 mg
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