Breakfast Link Bake Recipe -
Breakfast Link Bake Recipe

Breakfast Link Bake

Recipe by  

"When serving a hungry crowd, this breakfast sausage, potato, and egg bake is sure to satisfy kids and adults alike."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. Preheat oven to 375 degrees F. Spray 13 x 9 inch pan with vegetable oil spray. Add hash brown potatoes and oil. Toss to combine. Press potatoes into bottom and up sides of pan. Bake for 20 to 25 minutes or until browned. Set aside.
  2. If using roll sausage, in medium skillet over medium heat, crumble and brown sausage. Remove from heat. In large bowl, whisk together eggs, milk, baking powder, salt and pepper. Add onion and pour over baked hash brown potatoes. Place two rows of sausage links OR scatter cooked roll sausage on top of egg mixture. Cover pan.
  3. Bake for 30 to 35 minutes or until center is firm and sausage is cooked through. Remove from oven and uncover. Top with cheese and parsley. Return to oven uncovered and continue to bake 5 to 10 minutes or until cheese is melted. Remove from oven; allow to set 5 to 10 minutes before serving.
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  • * You can substitute 1 pound Bob Evans® Original Sausage Roll for 1 (12-ounce) package Bob Evans® Original Sausage Links.
  • Make ahead directions: Prepare recipe through step 2. Place pan in refrigerator for up to 24 hours. Increase baking time in step 3 to 45 to 50 minutes. Continue with rest of recipe.

Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2008

My husband and I really enjoyed this but I used ground sausage instead of the links. I just browned the meat in a pan and mixed it with the egg mixture and it turned out great!

Most Helpful Critical Review
Jun 22, 2008

This recipe wasn't horrible, but a little plain for my family's taste. We thought it tasted mostly of hashbrowns with a little cheese on top- maybe it would be better with less hashbrowns, more cheese and some chopped peppers. We used Jimmy Dean sausage links, and that was the best part of the whole dish. Probably won't make this one again, just not enough flavor.

Dec 25, 2007

This was a great breakfast casserole. I halved the recipe and used Cheddar Little Smokies, since that's all I had on hand. I omitted the onion, added a can of mushrooms and a shake of garlic powder, and just mixed the parsley into the egg mixture. I omitted the vegetable oil... I just sprayed the casserole dish with non-stick cooking spray, added the hashbrowns, then sprayed them liberally. I'll be making this again!

Mar 08, 2011

Very good breakfast bake. I only made two changes. The first change was that I didn't use the Bob Even's brand anything. I just used what they had local for the potato's and Sausage Links. My Links were pre-cooked and caused no issues what so ever. Feed 6 people with no problems!

Jun 03, 2010

My family absolutely LOVES this recipe! I also use ground sausage, which is the only change to this recipe I've made. This breakfast bake has plenty of flavor and has everyone fighting over the last piece! I make it on a regular basis and I love how it sticks with my overactive kids to keep them going till lunch. Try this one out!

Dec 03, 2008

Great start for a breakfast bake but kinda bland! I used Turkey links and cut them up to make it a bit healthier. Also, season your potatoes or they are pretty blah, I also added green peppers, mushrooms and salt and pepper to my egg mixture to spic it up a bit. Good starting point but was very bland the first time I made it...spice it up like your favorite omlet!

Apr 25, 2011

This was just OK. It took much longer to set up than the recipe claimed and the sausage didn't brown at all so it looked kind of unappetizing.

Apr 04, 2011

Only change is we used 5 whole eggs and 5 egg whites. Next time we will cut up the sausage and distribute evenly over the casserole.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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