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Weekend Breakfast Bake

“My family really enjoys this breakfast casserole on weekends or holidays. It's so quick to prepare and very filling,” shares Melissa Ball of Pearisburg, Virginia. Great for those on a low-carb diet, too!
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 4 cups shredded Monterey Jack or cheddar cheese
  • 8 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  • Preheat oven to 400°. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.
  • Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 431 calories, 35g fat (17g saturated fat), 284mg cholesterol, 878mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 24g protein.

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