DOUBLE-CRUSTED SAUSAGE EGG CASSEROLE
This breakfast has become our Christmas tradition. I love being able to assemble and refrigerate the casserole the night before. Then I just pop it into the oven to bake while we open gifts in the morning. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese., Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture., Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese., On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 511 calories, Fat 38g fat (14g saturated fat), Cholesterol 185mg cholesterol, Sodium 1092mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
K-DUB'S SAUSAGE AND EGG CASSEROLE
A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.
Provided by K-Dub
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Beat eggs, milk, salt and ground mustard in a large bowl.
- Stir Cheddar cheese and sausage into the egg mixture.
- Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
- Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
- Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 25.8 g, Cholesterol 191.7 mg, Fat 33.9 g, Protein 22 g, SaturatedFat 12.1 g, Sodium 1402.2 mg, Sugar 7.2 g
SAUSAGE EGG CASSEROLE
This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.
Provided by AmyZoe
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
- Cool. Drain and crumble.
- Butter bread.
- Place in a casserole, buttered side down.
- Sprinkle sausage on bread.
- Cover with cheese.
- In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
- Pour over top of cheese. Let set, refrigerated, for 8 hours.
- Bake at 350 for about 40 minutes or until set and lightly browned.
- Garnish with tomato slices and pepper rings.
DOUBLE SAUSAGE & BEAN CASSEROLE WITH CHEESE-ON-TOAST CRUMBS
Combine several favourites in this sausage one-pot. This hearty casserole has a wonderful smokiness from the chorizo and reheats well for busy nights or leftover lunches
Provided by Good Food team
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp olive oil in a shallow flameproof casserole over a medium heat and fry the pork sausages for 10 mins until browned on all sides. Transfer to a plate. Drizzle another 1 tbsp oil into the casserole, scatter in the chorizo and cook for 3-4 mins until beginning to crisp and release its oil. Add the onion and bay, and cook for 5 mins more until the onion is soft.
- Stir in the tomato purée and scatter over the sugar. Turn up the heat to medium-high and cook for another 2 mins until sticky and jammy, then splash in the vinegar. Simmer for 1 min more, then tip in the tomatoes and beans. Stir, then bring to a simmer. Nestle the sausages in the sauce and pour over any of the resting juices. Bake uncovered for 30 mins.
- Meanwhile, make the crumbs. Tip the bread and parmesan into a food processor and pulse with half the thyme to a chunky texture. Scatter the crumbs over a baking sheet and drizzle with the remaining oil. Bake alongside the casserole for 10 mins, stirring the crumbs once or twice until crisp and golden. Scatter the crumbs over the casserole with the rest of the thyme just before serving, or serve on the side for everyone to help themselves.
Nutrition Facts : Calories 448 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY
This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.
Provided by Katie Aubin
Categories Breakfast
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
- Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
- In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
- Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
- Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
- Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 375˚F (190˚C).
- In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
- Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
- Garnish with the dark green scallions, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams
CRESCENT CRUST SAUSAGE BRUNCH CASSEROLE
I guarantee you are going to *love* this! This makes a perfect brunch or weeknight dinner, to save time brown the sausage a day ahead. To increase to a 13x9-inch casserole you will need 1-1/2 packages of crescent rolls and all other ingredients will need to be increased slightly, I have even made this without the crescent roll crust!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease an 11x7-inch baking dish.
- In a large skillet over medium heat brown the pork sausage meat with onion until browned; place into a large bowl to cool slightly.
- To the bowl with the sausage mixture add in mozzarella cheese, cheddar cheese, half and half cream, eggs, seasoned salt, black pepper and cayenne (if using) mix to combine well; set aside.
- Unroll the crescent rolls then pinch all perforations to seal.
- Spread the crescent roll onto the bottom of the baking dish.
- Bake the crescent crust at 350°F for 10 minutes.
- Remove then spread the sausage mixture evenly over the baked crust.
- Sprinkle with Parmesan cheese (or mozzarella or cheddar) then return to oven to bake for 25-30 minutes or until heated through.
Nutrition Facts : Calories 559.6, Fat 40.5, SaturatedFat 16.8, Cholesterol 255.7, Sodium 976.9, Carbohydrate 17.9, Fiber 1.2, Sugar 2, Protein 29.5
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