By Emily Anderson
Egg Bake
10 steps
Prep:23h 59minCook:1h
This is my mother's famous egg bake. You can add any veggies or mushrooms you like, but I prefer just the meats.
It really only takes 20 minutes to prep, but the overnight is non-negotiable. Also, be sure to take it out of the fridge one hour before you put it in the oven.
Updated at: Thu, 17 Aug 2023 13:36:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
5
Low
Nutrition per serving
Calories486 kcal (24%)
Total Fat34.8 g (50%)
Carbs12.4 g (5%)
Sugars4.8 g (5%)
Protein30.1 g (60%)
Sodium1210.1 mg (61%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Layer 1- Spray 9x13 pan with PAM, put stuffing in pan
Step 2
Layer 2- Mix eggs and 1 Tb. Dry Mustard until blended. Mix in 2 cups milk (less 2Tb). Pour over stuffing
Step 3
Layer 3- Sprinkle generous 1 ½ cup shredded cheddar cheese
Step 4
Layer 4- Sprinkle w/ 1 lb. cooked breakfast sausage
Step 5
Cover and refrigerate OVERNIGHT. Remove from fridge one hour before baking
Step 6
Layer 5- Mix 1 can cream of mushroom soup with 2 Tbs. milk. Pour evenly over sausage
Step 7
Cover with foil and bake at 350°F for 30 minutes
Step 8
Layer 6- sprinkle remaining cheese on top
Step 9
Bake uncovered for 20-30 minutes until slightly browned
Step 10
Let rest for at least 10-15 minutes or your mouth will melt off
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