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Jan 29

Sausage and Stuffing Brunch Bake

Sausage and Stuffing Brunch Bake

I’ve been meaning to make a breakfast casserole recently, so I pinned a few on Pinterest for inspiration and a fabulous reader named Lisa linked me to the original recipe for Cooking Light’s version of this Sausage and Stuffing Brunch Bake – thanks, Lisa! I was immediately sold after reading through the ingredients list; Italian sausage (love), sharp cheddar (my favorite), STUFFING (OMG, yes please). The egg substitute pulls it all together and makes it breakfast worthy and the hearty hot sausage and herb seasoned stuffing give it tons of flavor and bring it into brunch territory (or lunch or dinner or any time you like).

Sausage and Stuffing Brunch Bake

I used a little less stuffing and cheese than the original recipe (don’t worry, there’s still plenty) and added in onions, garlic and mushrooms for additional volume and flavor. You can definitely customize it to your preferences; my fiancé hates mushrooms so he said he’d add bell pepper instead – feel free to get creative! The portion size for this is very large and filling and it makes great leftovers. Cook it on the weekend and save it for breakfasts or lunches all week long!

Sausage and Stuffing Brunch Bake

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Sausage & Stuffing Brunch Bake

Yield: 9 servings


  • 1 lb hot Italian turkey or chicken sausage, casings removed
  • 1 small onion, diced small
  • 8 oz mushrooms, diced
  • 2 cloves garlic, minced
  • 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
  • ½ cup fat free reduced sodium chicken broth
  • 2 tablespoons light butter, melted
  • 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
  • 2 cups skim milk
  • 16 oz carton fat free egg substitute
  • ½ teaspoon black pepper


  1. Pre-heat the oven to 325 degrees. Lightly mist a 9×13 baking dish with cooking spray and set aside.
  2. Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
  3. Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
  4. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.

Weight Watchers Freestyle SmartPoints:
7 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on

Nutrition Information:
263 calories, 25 g carbs, 3 g sugars, 8 g fat, 4 g saturated fat, 23 g protein, 2 g fiber (from

adapted from Cooking Light


41 Responses to “Sausage and Stuffing Brunch Bake”

  1. #
    lisa knox — January 29, 2014 @ 1:13 am

    I knew you’d like it – it’s one of my most requested dishes.

  2. #
    beze98 — January 29, 2014 @ 1:43 pm

    This looks great! Can you use breakfast sausage rather than Italian sausage? Would it change the points?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:46 am

      Sure! The points would of course depend on the breakfast sausage you use, but I’m sure it would still taste delicious!

  3. #
    Shannon Tatlock — January 29, 2014 @ 3:02 pm

    I have printed and made SO many of your recipes. They all taste delicious and the reason I love them so much, is they all call for ingredients I have already. They have a perfect balance of everything delicious. Thank you for all of the recipes. Just love your blog. 🙂

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:47 am

      Thanks Shannon!! I’m so glad you’re loving it <3

  4. #
    Dana — January 29, 2014 @ 3:23 pm

    can you use stove top stuffing?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:48 am

      I haven’t made it that way but I don’t see why not as long as you use the same amount.

  5. #
    Anonymous — January 29, 2014 @ 7:11 pm

    How long would this last in the fridge? Could you freeze it?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      I’m guessing about a week in the fridge. I haven’t frozen it but if you try it then let me know!

  6. #
    Lauren Smisko — January 30, 2014 @ 6:03 pm

    You had m at stuffing, yum!

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      lol, that’s what sold me too 🙂

  7. #
    Kieliszek — January 30, 2014 @ 6:55 pm

    Had this last night and everyone including kids loved.

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      Yay, I’m so thrilled it was a hit! 🙂

  8. #
    Beth — February 3, 2014 @ 9:21 pm

    I’m just trying to figure out the portion size. Is there any more guidance than nine? Due to the shape of the pan I have no trouble with eight or ten as that’s just doing a grid, but nine makes it harder to figure out. Any cup serving size possibly? I definitely want to try this one! Thanks for such a great site!

    • Emily Koenigsberg replied: — February 3rd, 2014 @ 10:43 pm

      Hi Beth, nine servings is also an easy grid! You just cut twice each direction to make 3 sections each way. That’s what I do!

  9. #
    Mariko Taylor — February 7, 2014 @ 7:58 pm

    What could I use instead of egg substitute? How many real eggs, or would just egg whites in a carton do?

    • Emily Koenigsberg replied: — February 9th, 2014 @ 4:24 pm

      You could definitely do a carton of egg whites as long as it was the same size. I believe 1 carton substitute = 8 eggs if you’re substituting.

  10. #
    Anonymous — February 19, 2014 @ 6:03 pm

    I made this for dinner at my husband’s request. It was delicious!!!!

  11. #
    kristyn — February 20, 2014 @ 9:25 pm

    we just had this for dinner the other night and now i’m going to be making it for my MOPS group. it was so good. i could have eaten the whole thing myself. i am wondering, for future reference, if you think you could prepare this at night, refrigerate and then bake in the morning?

  12. #
    Anonymous — February 26, 2014 @ 8:16 pm

    I made this for my Mom, sister, niece and friend and it was a HUGE hit! My sister, who hates lowfat ANYTHING, told me I can make this anytime. Another delicious recipe!

  13. #
    Julia — March 18, 2014 @ 6:40 pm

    I used two boxes of the whole wheat stove top and it was AWESOME.

    • Emily replied: — March 18th, 2014 @ 8:17 pm


  14. #
    Jane — April 8, 2014 @ 11:10 am

    Love your recipes, Emily! How do you think this one would do subbing quinoa for stuffing mix?

  15. #
    Emily — April 14, 2014 @ 9:35 am

    Whoo hoo, perfect for the brunch I’m going to next weekend! Thanks (other) Emily!

    • Emily Bites replied: — April 14th, 2014 @ 9:10 pm

      🙂 Hope you love them!

  16. #
    Sue — April 18, 2014 @ 4:31 pm

    I am making this for Easter brunch. I’m wondering if I could make it the night before?

  17. #
    Valerie — April 25, 2014 @ 9:33 pm

    Could I use almond milk instead of skim?

  18. #
    Ann — May 1, 2014 @ 2:16 pm

    What is the serving size (1/2 cup, 1 cup?) You may have it listed but I missed that. Thank you

  19. #
    Khrys — January 4, 2015 @ 1:55 pm

    I love it when the “best of” list comes out! I always find something I’ve missed during the year. Made this today, and OMG. YES. This really hits the spot. I used mild Italian Sausage because that’s what they had when I made a quick trip to the store, and it was just fine. Thanks!

    • Emily Bites replied: — January 5th, 2015 @ 9:34 am

      Thanks Khrys! I’m so thrilled you found this one and love it :). Thanks for letting me know!

  20. #
    Candace — January 11, 2015 @ 7:35 pm

    OH MY GOODNESS, this is so good! I just made it for breakfast next week. I wasn’t really sure what to expect, but this is amazing!

    • Emily Bites replied: — January 12th, 2015 @ 4:30 pm

      Yay, I’m so glad you love it! Thanks for letting me know 🙂

  21. #
    Rachel — July 26, 2015 @ 11:06 pm

    Made this for the first time today! I subbed bell peppers for the mushrooms and left out the cheese because I didn’t have any on hand. Still turned out great! Can’t wait to eat it all week for breakfast!

  22. #
    Sara @ Biscuits & Burlap — January 15, 2016 @ 11:19 am

    Mmmm… I’m going to have to have a group over for brunch just so I have an excuse to make this! Thanks for sharing.

    • Emily Bites replied: — January 15th, 2016 @ 3:29 pm

      I love having a good excuse for brunch! I hope it’s a hit 🙂

  23. #
    Melissa — January 26, 2016 @ 12:39 pm

    I made this today in 1/3 the normal size since it’s just me and my husband. It was really good. The only thing that bothered me was that the cheese rose to the top and was kind of a weird texture, like rubbery and chewy instead of cheese like. I used the Cabot 50% light sharp cheddar. Maybe I’ll try melting it in to the meat mixture next time instead? For the most part though I loved it and I made a whole bunch of extra pre-cooked chicken sausage and froze it, so now I can make it again anytime quickly. Thanks for the great recipe!

    • Emily Bites replied: — January 26th, 2016 @ 4:09 pm

      That’s weird about the cheese but I’m glad you enjoyed it!

  24. #
    Malinda — May 31, 2016 @ 11:02 pm

    Hi Emily – Your recipe calls for “light butter” – what is that? Can you suggest a brand? I’ve honestly never seen light butter in the stores I go to. Do you mean margarine? Thank you!

    • Emily Bites replied: — June 1st, 2016 @ 8:11 am

      I use Land O’Lakes light butter 🙂

  25. #
    Michele Olson — November 15, 2016 @ 11:28 pm

    I’m looking for a make ahead breakfast casserole for Thanksgiving morning; can this recipe work if made the night before? Every recipe of your’s that I’ve made has been very good; thank you for all the work you put into these delicious discoveries.

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