• 8servings
  • 45minutes
  • 431calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1/3 cup chopped onion

  3. 4 cups (16 ounces) shredded Monterey Jack or cheddar cheese

  4. 8 eggs, lightly beaten

  5. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Instructions Jump to Ingredients ↑

  1. Weekend Breakfast Bake Recipe photo by Taste of Home In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.

  2. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.


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