This old-fashioned sausage bake is the sort of humble church-supper dish that never needed a fancy name to earn a permanent place on the table. With just three simple ingredients, it comes together like many practical Midwestern casseroles do: hearty, filling, and dependable. What makes this one especially handy today is that it happens to be low carb without trying too hard, and those savory, cheesy squares still taste every bit as comforting as they did coming out of a fellowship hall kitchen decades ago.
Serve these warm squares with a crisp green salad, buttered green beans, or a bowl of tomato slices for a simple supper. They also fit right in on a brunch table beside scrambled eggs or fresh fruit, and for potlucks, they pair nicely with pickle trays, deviled eggs, and a big crock of coffee.
Low Carb 3-Ingredient Sausage Hawthorne Bakes
Servings: 8
Ingredients
1 pound bulk breakfast sausage
8 large eggs
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked. Drain off any excess grease.
3. In a large bowl, whisk the eggs until well beaten, then stir in the cooked sausage and shredded mozzarella.
4. Pour the mixture into the prepared baking dish and spread it into an even layer.
5. Bake for 30 to 35 minutes, until the center is set and the top is puffed and lightly golden.
6. Let the bake rest for 5 to 10 minutes before cutting into squares and serving warm.
Variations & Tips
Use a different sausage: Mild breakfast sausage is the traditional choice, but hot sausage will give the bake a little kick. Even a sage-seasoned country sausage works beautifully if you want that old-fashioned breakfast flavor.
Don’t skip draining: If your sausage throws off a good bit of grease, take the time to drain it well before mixing it with the eggs. That keeps the finished bake from turning oily and helps the squares hold together nicely.
Try another cheese: Mozzarella gives you that soft, stretchy texture, but Monterey Jack or a mild cheddar can be used if that is what you have on hand. The flavor will be a little different, though still every bit as comforting.
Make-ahead tip: You can brown the sausage a day ahead and keep it in the refrigerator. When you are ready to bake, all that is left is mixing the three ingredients together and sliding the dish into the oven.
For cleaner slices: Letting the casserole rest before cutting makes a real difference. Those few minutes allow the eggs and melted cheese to settle, so you get tidy, hearty squares instead of spoonfuls.