Preheat oven to 375°F (190°C).
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®.
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Ingredients
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.
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