Thursday, March 17, 2011

Breakfast Bake

Last month, my daughter came home for a visit and I looked on for a simple breakfast bake where I had the ingredients already on hand. This one caught my eye as it was made with Stove Top Stuffing, it did not have to sit overnight and the steps were very simple. I did change of the amount of the ingredients as I saw the concoction I was about to bake. It was so thick with meat it kind of scared me. I wanted to make sure it was not just bread and sausage so I increased the eggs.

The first time I made it (the first picture), I only added one extra egg. The second time I made it (second picture), I added two extra eggs and only about half of the sausage. The Stove Top adds a little extra flavor but it is not overpowering. I've got to tell you, I used a 13x9 pan the first time and a 11x7 pan the second time. I think I like the deeper version with more egg and less meat. I guess it depends on your preference; both tasted great and it disappeared quickly. As a side note, you can cut these into squares and freeze for a quick breakfast before work. It heats well in the microwave and it tastes like you made it fresh.

Breakfast Bake
Adapted from Easy Breakfast Casserole by Merlot on

1 box of Chicken Stove Top Stuffing
2 cups milk
1/2 pound of cooked sausage
8 eggs, beaten
1 cup shredded cheddar cheese
1/2 tsp salt
1. Preheat oven to 350.
2. Grease a 11x7 baking dish.
3. Mix all ingredients together and pour into prepared baking dish.
4. Bake 45-50 minutes until set.

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