Sausage Breakfast Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 200.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section. These photos are from one variant of this recipe, and it is delicious!

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Prep Time 15

Cook Time 30

Course Breakfast, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

340 grams Sausage Option, (12 oz)
2 tablespoons water
1 can Soup Option, (10½ oz / 298 g)
2 eggs
¾ cup Liquid Option
2 tablespoons vegetable oil
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
butter, as needed for serving
Topping Option, as needed for serving

OPTIONS

Sausage - Use 1 Item

pork sausage links, Shortcut
smoked sausage links
Italian sausage, links, cut into 2 inch lengths, Shortcut

Soup - Use 1 Item

condensed cream of mushroom soup, Shortcut
condensed Cheddar cheese soup, Shortcut
condensed cream of celery soup, Shortcut

Liquid - Use 1 Item

apple juice
milk
chicken broth

Topping - Use 1 Item

honey
maple syrup
fruit preserves

Instructions

Preheat your oven to 180° C (350° F) and grease a 7x11 baking pan with butter.
In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
To the flour mixture, add the soup mixture. Stir together until just moistened.
Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
Bake for 30 minutes or until the top springs back when lightly touched with your finger.
Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.