Receta Breakfast Sausage Egg Bake
We are about a week away from Mother’s Day. What do you do to celebrate? I know brunches are a very popular choice, so I am here to help you out. I say every year, that I don’t need presents for Mother’s Day. I just want to not have to cook and clean for the day. Last year my husband planned for us to go up into the mountains for the day, and that was perfect. We hiked, went out to lunch, and then came home to relax. Knowing that he thought of me and planned something is exactly what I think Mother’s Day should be.
Egg Bakes are a great recipe to have in your arsenal. If you have company coming over, or just want a lazy weekend you can have an egg bake ready. You put everything together the night before, so in the morning all you have to do is bake and serve. I love anything that can be made ahead, especially when company is involved. The last thing I want to do is get up at 6am to get breakfast ready for a house full of people. Because, let’s face it, the house full of people do not want to deal with me if I have to get up at 6am.
Breakfast Sausage Egg Bake
Serves: 10
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Make ahead breakfast egg bake with sour dough bread, breakfast sausage and cheese!
Ingredients
- 1 pound ground turkey breakfast sausage
- 6 cups sour dough bread, cut into cubes
- 1 cup sharp cheddar cheese, shredded
- 8 eggs
- 1 Tbls Dijon mustard
- 2 cups milk
Instructions
Spray a 13×9 inch baking dish with non-stick spray. Set aside.
In a large skillet brown sausage until fully cooked. Drain and set aside.
In a large bowl mix together eggs, mustard and milk, until well combined.
Place about ½ of the bread cubes into the bottom of the prepared baking dish. Spread in a single layer. Sprinkle with ½ cup of the cheese, and all of the sausage.
Pour the egg mixture evenly over the sausage.
Sprinkle the remaining bread and cheese evenly over the top, and gently press down until most of the bread is covered.
Wrap with plastic wrap, and place in the fridge overnight.
In the morning, remove from the fridge and bring to room temperature.
Preheat oven to 350 degrees. Bake for 45-55 minutes until a knife comes out clean.
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