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    You are in: Home / Recipes / Suppertime Sausage Bake Recipe
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    Suppertime Sausage Bake

    Suppertime Sausage Bake. Photo by Lavender Lynn

    1/4 Photos of Suppertime Sausage Bake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Lainey6605's Note:

    This delicious breakfast-style casserole is hearty and savory enough to serve anytime of the day. Recipe is from Carnation. Note: For just the 4 of us, I usually halve this recipe and bake in a 9x9 baking dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350º F; grease 13 x 9-inch baking dish.
    2. 2
      Combine milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl.
    3. 3
      Add bread cubes, stirring gently to moisten bread.
    4. 4
      Pour mixture into baking dish.
    5. 5
      Bake for 45 minutes or until set.
    6. 6
      Serve warm.
    7. 7
      TIPS: Substitute pre-cooked, sliced sausage links for bulk pork sausage to save time.
    8. 8
      Substitute multi-grain bread for Italian or French bread.

    Ratings & Reviews:

    • on November 07, 2008

      55

      Easy to do, great to eat -- similar to many other strata-type casseroles (which we love), comfort food suitable for breakfast or a relaxed supper. Stated time and temperature gave us a perfect result, slightly browned, firm and easy to cut into squares for serving. Made for Holiday Tag, Nov. 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Suppertime Sausage Bake

    Serving Size: 1 (176 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 438.1
     
    Calories from Fat 245
    55%
    Total Fat 27.2 g
    41%
    Saturated Fat 13.1 g
    65%
    Cholesterol 257.4 mg
    85%
    Sodium 415.4 mg
    17%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.0 g
    4%
    Protein 29.1 g
    58%

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