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Holiday Sausage & Egg Bake

This Christmas morning classic is livened up with Gilbert’s Caprese Chicken Sausages.


This recipe should be made the night before so it can chill overnight and be baked in the morning.

  • Sautee diced sausages in a skillet on medium-high heat
  • Toast the sourdough bread and dice it into 1/2 inch cubes
  • Combine all ingredients in an ovenproof dish, stir to coat evenly
  • Leave in the refrigerator overnight (or ~8 hours)
  • Bake 1 hour (covered) at 325 degrees for about an hour, then another 15-20 minutes, uncovered at 300 degrees.
  • Cool for 5 minutes before serving