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Weekend Breakfast Bake

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Today’s recipe for Weekend Breakfast Bake is another yummy egg dish that I adapted from a recipe I found in Simple and Delicious magazine.  This recipe only takes 5 ingredients and turns out so delicious.  It also comes together quickly and would be easy to make for Christmas breakfast.  The secret ingredient is a can of cream of mushroom soup.

Yesterday, I shared another tasty egg dish along with a bunch of others that are my favorite.  Today, I want to share a few drink ideas and fruit side dishes for you Christmas breakfast.

Weekend Breakfast Bake | realmomkitchen.com

Orange Blender Drink – a copy cat version of an orange julius.  It is a tradition to have this at my mom’s house every Christmas.
Classic Hot Cocoa – I shared this recipe just a little bit ago along with ideas for a complete hot cocoa bar.  This coca is much better than anything you get from a package.
Hot Caramel Apple Drink – a variation of hot cider.
Hot Vanilla –  a change from the regular chocolate version.
Hot Apple Cider – a nice yummy version that is made in a crock pot.
Warm Fruit Compote – a yummy and warm way to jazz up canned fruit.
Hot Applesauce – this is family favorite that I make often in the Winter.

Weekend Breakfast Bake | realmomkitchen.com

On Monday, I’ll be back to share all my favorite breakfast recipes that fall under the pancake, french toast, and waffle category along with a new recipe.  Since I LOVE breakfast it is gonna be a long list, I think there is 16 plus some syrup and topping recipes.

Weekend Breakfast Bake | realmomkitchen.com

Weekend Breakfast Bake

Real Mom Kitchen

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Ingredients
  

  • 12 oz. pork sausage
  • cup chopped onion
  • 4 cups 16 ounces shredded Monterey Jack or cheddar cheese
  • 8 eggs lightly beaten
  • 1 can 10-3/4 ounces condensed cream of mushroom soup, undiluted

Instructions
 

  • 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.
  • 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. Serves 8.
Tried this recipe?Let us know how it was!
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23 Comments

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  4. My family has made this for Christmas breakfast for at least the last 20 years, probably more, except we soak chunks of bread in the egg overnight in the fridge (or, because it’s Christmas and the fridge is crowded, on the porch) and then cook everything in the morning. I’m not sure why we always add bread but I bet it’d be even better without it. I’m not a big soggy bread fan heheh. Anyway, I was surprised to see that it’s so popular as a Christmas dish. I always thought it was just us.

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  16. We tried this on Dec 26th and it was a hit. Very Yummy. I want to try it w/ the left over ham and see if it is good w/ that.

  17. We tried this on Dec 26th and it was a hit. Very Yummy. I want to try it w/ the left over ham and see if it is good w/ that.

  18. Laura, I tried this recipe on Christmas Day, and my family LOVED it. You are right, too, it was very simple. Thanks so much.

  19. Laura, I tried this recipe on Christmas Day, and my family LOVED it. You are right, too, it was very simple. Thanks so much.