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Sausage Egg Bake
Ingredients:
1 lb. bulk Italian sausage
2 cans condensed cream of potato soup, undiluted
9 eggs
3/4 c. milk
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
1 lb. bulk Italian sausage
2 cans condensed cream of potato soup, undiluted
9 eggs
3/4 c. milk
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
Directions:
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture. Transfer to a lightly greased 11x7x2" baking dish. Sprinkle with cheese. Bake, uncovered, at 375 for 40-45 minutes or until a knife inserted near the center comes out clean.
Makes 12 Servings
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture. Transfer to a lightly greased 11x7x2" baking dish. Sprinkle with cheese. Bake, uncovered, at 375 for 40-45 minutes or until a knife inserted near the center comes out clean.
Makes 12 Servings
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