Rustic Breakfast Bake

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The thing I love about this breakfast dish is that it’s a little rustic. I can just envision a pioneer woman on the plains, or a farmer’s wife, up at the crack of dawn, busy around the wood stove, browning, mixing, layering, baking. Of course she would have used a Dutch oven, which you’re welcome to do. I don’t have one wide enough or I would have. She uses fresh milk and yard eggs. And when it’s all baked she calls out the window with the curtains blowing in the breeze for the family to take a break from their chores and join her around the family table where they bow their heads. A few minutes later, full bellies and able hands leave the table. Her husband kisses her on the forehead, and heads back to the field. She cleans the dishes, and starts onto her next task. After all, lunch will be needed in just a few hours.

Can you tell that I read a LOT of pioneer fiction in my childhood? This dish takes me back to it. And that makes me smile.

Plus, it’s delicious!

The original recipe, which came from my sister, called for Bisquick. Since I make homemade biscuits that’s not something I keep on hand. If you prefer to take the Bisquick route, replace the items with a * with Bisquick. I’ll tell you how much in the directions below.

Here’s what you need:

Breakfast Sausage  |  Mozzarella  |  Mushrooms  |  Jalapeno  |  Eggs  |  Milk
Salt  |  Oregano  |  Pepper  |  Flour*  |  Shortening*  |  Baking powder*

This post may contain affiliate links. Affiliate link disclosure shared below.

Also, not pictured, you’ll need some green onion tips. I didn’t buy any because I thought the few bunches I’d planted in my herb bucket had grown enough, but I was wrong. You’ll want at least ½ c green onion.

One last note about this dish. My sister also guaranteed that this entire dish can be prepped the night before and baked in the morning. Don’t you love that?! Doesn’t that make this a perfect dish to serve at the Easter brunch potluck at church?! You can also check out these other breakfast ideas.


Step 1 ~ 10 minutes

Preheat the oven to 350°.

Place a pound of venison or wild pork breakfast sausage into a preheated cast iron skillet.

Brown and crumble the meat. We made our sausage using the Bolner’s Fiesta Pan Sausage Seasoning.


Step 2 ~ 10 minutes

While the meat is crumbling, dice the vegetables: 1 jalapeno, 4 ounces mushrooms {half a carton}, and 3 – 5 green onions.


Step 3 ~ 5 minutes

Once the sausage is almost browned add the veggies to the skillet and sauté them until tender.


Step 4 ~ 5 minutes

If you’re using Bisquick, measure out 1¼ c into a large mixing bowl.

If you’re making it from scratch, measure out 1¼ c flour,

1½ tsp baking powder,

and ¼ tsp salt

into a large mixing bowl and stir to combine. Add 1 Tbsp shortening

and use a pastry cutter to incorporate the shortening into the mix.

There, you now have homemade Bisquick.

Now, back to the original recipe, add 1½ tsp salt,

½ tsp pepper,

and ¼ tsp oregano to the mix.


Step 5 ~ 5 minutes

In a separate bowl, crack open a dozen eggs.

Protein punch! Whisk the eggs up until they’re really broken up.

Once they’re good and scrambled whisk in 1 c milk.

Pour the egg mixture into the dry ingredients.

It will be very lumpy.

Work at it with the whisk for a few minutes to break up the clumps and mix them up as best as you can.

If you prefer you can use an electric mixer to get it all combined.


Step 6 ~ 5 minutes

Now that the sausage is completely browned and the veggies are tender transfer them to an oven safe casserole dish.

Top the sausage with 2 c shredded mozzarella cheese.

Evenly pour the egg batter over the cheese.


Step 7 ~ 30 minutes

Bake the Rustic Breakfast Bake at 350° for 30 minutes until the eggs are firm and the top is golden brown.

You can use a toothpick inserted into the center to test for doneness, but don’t forget that there’s melted cheese in there and accidentally confuse it for raw eggs. In other words, don’t overcook it.

Slice the Rustic Breakfast Bake into squares and serve warm topped with fresh Homemade Pico de Gallo or Buckey’s Salsa.

Rustic Breakfast Bake is best served outside with a cool morning breeze blowing in the background.

What’s your favorite way to celebrate a beautiful spring morning and get back to your roots a little in the process?

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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