Breakfast Sausage and Egg Bake

This quick herbed sausage and egg bake is a cinch to make and is ideal for family breakfast or warming, weekend brunch. For a zesty kick, serve with Frank’s RedHot®.

10m
Prep time
40m
Cook time
400
Calories
6
Ingredients
4
Servings

What you'll need

French's® Dijon Mustard

Chives Freeze Dried

Ingredients

12 oz (340 g) mild Italian sausages or pork breakfast sausages, casings removed
4 eggs
2/3 cup (150 ml) all-purpose flour
2 tbsps (30 ml) French's® Dijon Mustard
3/4 cup (175 ml) milk
1 tbsp (15 ml) Chives Freeze Dried

Nutrition information (per Serving)

400Calories
240mgCholesterol
940mgSodium
23gProtein
21gTotal Fat
1gFiber
27gCarbohydrates

Preparation

Preheat oven to 375°F (190°C).
In a non-stick skillet over medium heat, cook sausage, breaking up with spoon, until no longer pink (about 6 to 8 minutes). Drain off any fat.
In a large bowl, whisk eggs, flour and mustard until smooth; slowly whisk in milk (or blend ingredients in a blender until smooth). Stir in cooked sausage and chives.
Pour mixture into greased 8-inch (2 L) square baking dish. Bake 20 to 25 minutes, or until golden, lightly puffed and set. Let stand 5 minutes before cutting into squares.