Egg And Sausage Breakfast Casserole Food

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Sautee the onions and green peppers in a large skillet on medium-high heat for about 3 minutes, until they start to soften. Add in the sausage and cook until the sausage meat is cooked through, breaking the sausage into about blueberry-sized pieces.
• Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
• Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the sausage mix on top of the croutons. Evenly layer the grated cheese on top of the sausage mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
• In the morning, preheat the oven to 325°/160°C. Remove the cover and place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
• Let the casserole sit for 10 minutes before cutting and serving.

EGG AND SAUSAGE CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
• Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

BREAKFAST CASSEROLE

Steps:

• Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
• Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly.
• Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
• Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

EGG AND SAUSAGE BREAKFAST CASSEROLE - SAUSAGE EGG AND CHEESE CASSEROLE WITH BREAD

Steps:

• Heat oven to 350 degrees F; spray an 8 x 8 inch glass baking dish with cooking spray.
• Brown and drain ground sausage.
• In a large bowl, whisk together milk, eggs, dry mustard and salt.
• Stir in cheese, bread cubes and sausage.
• Pour into the prepared pan.
• Bake for 30-40 minutes or until lightly browned and knife comes out clean.
• Let sit for 5 minutes before serving.

OVERNIGHT SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Remove the casserole from the refrigerator and let it stand at room temperature for about 20 minutes.
• Preheat the oven to 350 F.
• Serve and enjoy!

MAKE AHEAD SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Grease a 9 x 13 x 2-inch (3-quart) casserole dish with butter or baking spray.
• In large skillet over medium-high heat, break up the sausage and cook, stirring frequently until fully cooked and no longer pink.
• Meanwhile, whisk together eggs, milk, and salt in a large bowl until thoroughly combined.
• Scatter half of the bread cubes in an even layer into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper (if using), and half of the cooked sausage. Repeat with remaining ingredients.
• Pour the egg mixture evenly over casserole, making sure to get it into all of the nooks and crannies of the bread cubes.
• Cover the dish tightly with foil and refrigerate overnight.
• When you're ready to bake the casserole, preheat oven to 325° F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
• Sprinkle the casserole with sliced green onions (if using) and serve warm.

QUICK AND EASY BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F.
• Place bread in 13x9-inch pan sprayed with cooking spray; top with sausage and cheese.
• Whisk remaining ingredients until blended; pour over ingredients in pan.
• Bake 40 to 45 min. or until knife inserted in center comes out clean and top is lightly browned.

SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
• Open up a package of biscuits and cut each into 6 pieces.
• Spread cut biscuits in the bottom of the greased casserole dish.
• Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
• Sprinkle 1/2 cup of shredded cheese over the sausage.
• Beat 6 eggs with milk and pour over the biscuits and sausage.
• Sprinkle remaining cheese over the top and add a shake of salt and pepper.
• Bake at 350 degrees for 30-35 minutes until the eggs are set.

5-INGREDIENT SAUSAGE AND EGG KETO BREAKFAST CASSEROLE (EASY RECIPE)

Steps:

• Preheat oven to 350°F.
• Heat the lightly greased skillet over medium heat.
• Add the breakfast sausage and cook, stirring until the sausage crumbles and is no longer pink.
• In a bowl whisk together the eggs, heavy cream, parsley, 1 cup shredded cheddar cheese, salt and black pepper.
• Arrange the cooked breakfast sausage in a lightly greased casserole dish.
• Pour the egg mixture evenly over the sausage.
• Sprinkle with remaining cheddar cheese.
• Bake in preheated oven for 35 to 40 minutes.
• Sprinkle with extra fresh parsley and serve.

KETO BREAKFAST CASSEROLE

Steps:

• Spray a 9×13 casserole dish with non-stick spray. Preheat the oven to 350ºF.
• In a large skillet over medium heat, brown the sausage. Use a spatula or wooden spoon to break up the sausage into smaller pieces as it cooks. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
• To the same large skillet, sauté the spinach and peppers until the vegetables are tender, about 5 minutes. Add the cooked vegetable mixture to the sausage in casserole dish. Stir together to distribute the vegetables evenly. Set aside.
• In a medium-size bowl, whisk together the eggs, heavy cream, and 1 cup of the shredded cheese. Season with the garlic powder, black pepper, and salt.
• Pour egg mixture evenly over sausage and vegetable mixture. Stir to combine. Sprinkle with remaining 1/2 cup of shredded cheese.
• Bake for approximately 30-40 minutes, or until the eggs are set and the edges start to brown. Allow to cool at least 10 minutes before serving.

EGG AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Brown the sausage.
• Lightly grease 8x8 glass pan.
• Mix the sausage, hashbrowns, cheese in 8x8 pan.
• In a large bowl mix the eggs, milk, dry mustard, salt and pepper.
• Poor egg mixture into 8x8 pan.
• Cover with tin foil.
• Refigerate for 8 hours or overnight.
• Preheat the oven at 375.
• Bake at 375 for 35 minutes.
• Remove tin foil.
• Bake for another 35-45 minutes until the middle is cooked through and isn't runny when jiggled.

BREAKFAST SAUSAGE AND EGG CASSEROLE

Steps:

• Brown sausage in skillet. Drain.
• Spread sausage in bottom of 11 X 7 X 2" baking dish.
• Combine remaining ingredients and pour over sausage.
• Bake at 350 F for 45 minutes.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
• Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
• Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
• Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350°. Prepare a 13x9 baking dish by spraying with nonstick cooking spray.
• Add frozen potato rounds to the prepared baking dish. Set aside.
• In a large frying pan, add Italian sausage, onions, bell peppers, and jalapeno. Cook until the sausage is no longer pink and the vegetables are tender.
• In a large bowl, whisk eggs and add pepper and garlic salt. Whisk until well combined.
• Spoon cooked sausage and veggies over the potato rounds and spread evenly.
• Next, pour beaten eggs into the dish over the sausage and potatoes and sprinkle with shredded cheese.
• Bake in the preheated oven for 50-55 minutes or until the egg is cooked through and cheese is melted and golden brown.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

BISCUITS AND GRAVY BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350°F
• Layer chopped biscuit dough on the bottom of a greased 9 x 13-inch pan.
• Melt butter in a medium-sized skillet pan and add in the onion. Cook onion until translucent, about 3 minutes.
• Add in sausage and continue cooking until sausage is cooked through and no pink remains.
• Drain sausage and sprinkle it over the biscuits
• Whisk together cream, eggs, garlic powder, and oregano then pour over sausage
• Sprinkle shredded cheese on top of the egg mixture.
• Prepare gravy mix according to directions and pour 1 1/2 cups over cheese.
• Bake in the oven for 30 to 40 minutes or until bubbly and biscuits and eggs are cooked through.
• Serve warm.