Turkey Tuesday: Egg Bake with Turkey Sausage

Let’s hear it for breakfast for dinner! (And this Egg Bake with Turkey Sausage.)

That’s what happened at our house tonight because I wanted to make today’s turkey recipe and get some good photos of it. Ah, that’s life living with a blogger.

Teacher Man and Joe didn’t even blink. I think they must be used to my testing recipes for the blog by now.

Plus, no complaints about this egg bake. It’s packed with protein, thanks to all the turkey sausage and eggs, and it’s just so creamy and delicious. Even Joe – aka The Pickiest Eater Boy in the Entire World – ate it without complaint. (Perhaps there is light at the end of that tunnel … and I have noticed, he prefers turkey.)

This would be perfect for Easter brunch this upcoming weekend. You put most of it together the night before and let it sit in the fridge until it’s ready to add the final touches and bake for an hour. I love meals like that.

I added some hash browns and fresh fruit (which you don’t see in the photo for some weird reason) for our dinner version.

The recipe came from my mom, although where she got it, I’m not sure. It’s very Midwestern with its Cream of Mushroom soup, so it’s probably a version of a similar egg bake in one of our church cookbooks.

My brother also makes this quite often – I swear he’s the king of breakfast because whenever we stay over at his house on the farm, he’s got a quiche or an egg bake ready for us in the morning.

He’s the best bro a girl could ask for. Just saying.

So anyway, lean turkey breakfast sausage – what’s not to like? Try this and let me know what you think! (And if you want other breakfast ideas with turkey, check out Jennie-O Turkey’s website here – tons of delicious options, including this, this and this!)

– Lara –

Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.

 Egg Bake with Turkey Sausage

• 2 pounds JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll, cooked and drained
• 4 cups herbed croutons
• 2 cups shredded sharp cheddar cheese
• 4 eggs, beaten
• 2 1/2 cups milk
• 3/4 tsp. dry mustard
• 1 can cream of mushroom soup
• 1/2 can milk

Butter a 9 x 13 inch pan (or spray with cooking spray).

Cook sausage as specified on the package. (Always cook to well-done, 165°F as measured by a meat thermometer.)

Put croutons on bottom.  Layer with turkey sausage and cheese.  Beat eggs, milk, and mustard together.  Pour over, cover and refrigerate overnight.

When ready to cook, preheat oven to 350 degrees.

Mix soup with 1/2 the soup can of milk.  Spread over the top.  Bake at 350 degrees 1 hour or until set.  (Mine was definitely bubbly and golden brown in 60 minutes but this may take a little longer, depending on your oven.)

Before completely done, you can garnish the top with a little more cheese to add color, if you like.