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–+ servings

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 minutes
Cook Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 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.

Notes

Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.