SAUSAGE AND EGG BREAKFAST CASSEROLE
Make this Sausage and Egg Breakfast Casserole recipe to feed a crowd. It's loaded with sausage, egg, and cheese for a hearty breakfast. This prepare this easy breakfast recipe the night before and impress your guests.
Provided by The Worktop
Categories Breakfast Brunch Eggs Savory
Time 1h10m
Number Of Ingredients 9
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 CASSEROLE
Tender and fluffy egg casserole filled with fresh peppers, onions, mushrooms, zucchini, cheese, cream, and of course, eggs. Customize with sausage and other seasonal vegetables to feed a crowd or make ahead to freeze for busy nights.
Provided by meredith
Categories Breakfast
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚ F.
- Drain all excess water from the spinach.
- In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
- While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
- Add your saucepan ingredients and stir it all together.
- Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
- Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.
Nutrition Facts : ServingSize 1 slice, Calories 252 kcal, Sugar 2 g, Sodium 401 mg, Fat 20 g, SaturatedFat 10 g, TransFat 0.1 g, Carbohydrate 3 g, Fiber 1 g, Protein 14 g, Cholesterol 165 mg, UnsaturatedFat 9 g
EGG CASSEROLE
I have been making this egg casserole for 13 years, primarily for Christmas brunch gatherings. It includes eggs, bread, cheese and sausage. It also works great with bacon.
Provided by SLA
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
- In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
- Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.
Nutrition Facts : Calories 991.4 calories, Carbohydrate 16.5 g, Cholesterol 532.5 mg, Fat 80.5 g, Fiber 0.7 g, Protein 47.8 g, SaturatedFat 35.5 g, Sodium 1436.4 mg, Sugar 2.4 g
EGG CASSEROLE FOR TWO
This is another good recipe from Pampered Chef. I use my small oval stoneware baker. I sometimes substitute cooked crisp bacon for the ham.
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray small 2-cup capacity oval baker with vegetable spray.
- In bowl, combine eggs, milk, bread, green onion, cheese and ham; mix well.
- Pour egg mixture into baker.
- Bake 20-25 minutes or until egg mixture is set.
HASH BROWN EGG CASSEROLE WITH HAM
This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It's an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.
Provided by Karen
Categories Breakfast
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Nutrition Facts : Calories 348 kcal, Fat 23 g, SaturatedFat 13 g, Cholesterol 181 mg, Sodium 919 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 4 g, Protein 19 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
HAM AND EGG CASSEROLE
Quick and easy casserole that can be served for breakfast or dinner. Recipe from PocketChangeGourmet.com
Time 45m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
- Cut ham and add to large bowl
- Add shredded cheese, Parmesan cheese, flour, Greek seasoning and ⅛ teaspoon pepper, combine and pour into baking dish evenly
- Melt butter and pour over ham mixture
- In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and ⅛ teaspoon pepper, whisk well
- Pour over ham mixture
- Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
- Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly
SPINACH AND EGG BREAKFAST CASSEROLE
Spinach and Egg Breakfast Casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta, makes a delicious healthy breakfast that's perfect for any morning! It's very light and fluffy in texture, easy-to-make, and tastes amazing!
Provided by 2 sisters recipes
Categories Breakfast Breads and Lattes
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to Bake at 350 degrees F. (175 degrees C)
- Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
- In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
- Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
- In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
- Whisk whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
- Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
- Place the baking dish on the middle rack in the oven.
- BAKE for 22 to 25 minutes, or until the sides and bottom are golden browns.
- Remove and let it sit for a few minutes. Cut into squares and serve.
- Serves 4 to 6
Nutrition Facts : Calories 90 calories, Carbohydrate 2.4 grams carbohydrates, Fat 5.7 grams fat, Protein 7.6 grams protein, ServingSize 1 serving
EGG CASSEROLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.
- Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
TURKEY AND EGG BREAKFAST CASSEROLE
With only 7 ingredients this egg bake is not only easy to prepare it's extremely versatile. This Egg Breakfast Casserole is a delicious way to start your day with wholesome ingredients such as egg, turkey, spinach, and sweet potato. Eating healthy for breakfast is simple and tasty with this healthy breakfast casserole.
Provided by Aimee Mars
Categories Breakfast
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375℉ and grease a 9 x 9 baking dish with coconut oil and set aside.
- Peel and slice the sweet potato, making sure to cut them 1/4-inch slices (any thicker and they won't be tender). Line the bottom of the greased baking dish with the sliced potatoes in a single layer, some overlap is okay.
- Melt 1 tablespoon of coconut oil in a medium-sized skillet over medium heat add the ground turkey and season with additional spices if desired. Using a spatula break the meat apart and cook until browned, about 3 to 5 minutes. Drain and place on top of the sweet potato layer.
- In a medium bowl beat the eggs with a whisk until combined. Add the paprika, garlic powder, and any additional salt and pepper if desired. Pour over the ground turkey layer.
- Place the dish in the oven and cook for 30 minutes. Carefully slide the dish out, without removing it from the oven, and top with the spinach. Return to its position and continue cooking for 5 to 15 minutes until the center of the casserole is firm. I usually cook my casserole for 40 to 45 minutes in total.
Nutrition Facts : ServingSize 1 sqaure, Calories 288 kcal, Carbohydrate 6 g, Protein 33 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 463 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g
EGG CASSEROLE FOR TWO
This is just an easy tasty casserole for breakfast or even sometimes for a light dinner. I season it with mediterranean sea salt - it is a mix of salt, garlic, basil and oregano
Provided by Ceezie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray 2 cup baker with cooking spray.
- Mix eggs and milk together. Add ham, cheese and green onion. Place bread cubes in mixture and let set for a few minutes.
- Place in baker and bake for 25-30 minutes.
Nutrition Facts : Calories 331, Fat 16.2, SaturatedFat 6.8, Cholesterol 352.6, Sodium 1100.6, Carbohydrate 19.1, Fiber 1.2, Sugar 0.9, Protein 25.7
VEGETARIAN EGG CASSEROLE
Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees F and adjust an oven rack to the middle
- In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
- To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
- Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
- Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
- Allow a few minutes for the casserole to settle before cutting throgh and serving.
Nutrition Facts : Calories 126 calories, Sugar 2.1 g, Sodium 205.8 mg, Fat 6.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.3 g, Protein 7 g, Cholesterol 112.7 mg
EGG CASSEROLE
This fluffy Egg Casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an Egg Casserole you will love!
Provided by Allison - Celebrating Sweets
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.
- In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that's fine.
- Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.
- Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly. A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 227 mg, Sodium 192 mg, ServingSize 1 serving
CHICKEN NOODLE CASSEROLE WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
- Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Sugar 13 grams, Protein 37 grams, Fiber 7 grams, Carbohydrate 62 grams, Sodium 1163 milligrams, Cholesterol 230 milligrams, SaturatedFat 24 grams, Fat 48 grams, Calories 800
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Reviews 194Calories 187 per servingCategory Breakfast
- In a large non-stick skillet (I like this one) over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
- In a 9x13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
- In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
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5/5 (3)Total Time 50 minsEstimated Reading Time 2 mins
- In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don't have this, try Italian seasoning instead.
- In a large skillet, saute the peppers and onion in a little bit of olive oil. Add in the spinach for a minute or two. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan. Stir in mozzarella cheese. Make sure everything is distributed evenly.
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5/5 (39)Total Time 55 minsCategory BreakfastCalories 100 per serving
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- Heat a small sauté pan over medium heat. Add olive oil and allow to warm through. Add the onion and cook for several minutes until translucent.
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- Whisk eggs and cream in a bowl, and pour it into the baking dish. Stir in shredded cheese, diced ham, bell pepper, onions and spices.
20 EASY RECIPES WITH EGG NOODLES - INSANELY GOOD
From insanelygoodrecipes.com
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- Chicken Noodle Soup. It doesn’t get much more comforting than chicken noodle soup. It’s the ultimate ‘feel better’ food whether you’re sick, tired, or just feeling lonely and homesick.
- Beef Noodle Soup. If you love the idea of comforting chicken noodle soup but prefer beef to chicken, use this recipe for beef noodle soup instead. You’ll still get the wide, buttery egg noodles and all the yummy veggies, but instead of chicken, you’ll enjoy succulent chunks of beef that are so tender, they’ll fall apart in your mouth.
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- German Spaetzle (Egg Noodles) German spaetzle takes egg noodles and makes them look like – well, anything but egg noodles. They’re chewy and tasty, and you can make them in just 15 minutes.
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- Beef Stroganoff. Surprisingly, you can whip up this rich and hearty homemade beef stroganoff in just 30 minutes, and no, you won’t need Hamburger Helper to do it!
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5/5 Calories 385 per servingCategory Breakfast
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
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- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
EGG CASSEROLE | A HEALTHY BREAKFAST CASSEROLE RECIPE ...
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Category BreakfastCalories 188 per serving
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- Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
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