Overnight Egg Sausage Bake Food

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.

OVERNIGHT CHEESE AND EGG CASSEROLE

Steps:

• Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
• Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
• Let sit for 20 minutes before serving.

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

OVERNIGHT SAUSAGE, EGG AND CROISSANT BREAKFAST BAKE RECIPE

Steps:

• In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel lined plate. Remove the grease by slightly patting with the paper towels, then place in a medium mixing bowl. Wipe the pan out a bit, then saute the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of a 8x8-inch baking pan.
• In a medium mixing bowl whisk together the eggs, milk, half and half, mustard, salt, black and pepper, paprika, and garlic powder. Pour over the mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
• Preheat the oven to 350 degrees. Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Toast the bread slices slightly, cut them up into cubes, and put half of them into a square 17x17cm, 6.5x6.5 inch oven-proof dish.
• Slice the sausages, and top the bread cubes with half of the amount of sausages.
• Sprinkle with half of the amount of grated cheese, the repeat with the remaining bread, sausages and cheese.
• Whisk the eggs slightly, season with salt and pepper to taste, add the milk and whisk again to combine.
• Pour over the egg mixture, cover with clingfilm and refrigerate overnight.
• Preheat the oven to 170 degrees Celsius, 340 Fahrenheit.
• Bake for about 45-55 minutes, or until golden and the egg mixture is cooked.
• Serve hot!

SAUSAGE EGG CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SAUSAGE AND EGG CASSEROLE RECIPE

Steps:

• Grease a 9" square baking dish then set aside.
• Place a large skillet over medium heat then add sausage. Cook sausage, crumbling until evenly browned and cooked through. Drain excess grease then set aside to cool.
• In a large mixing bowl, beat the eggs together with salt and half-and-half. Add green onions and cooked sausage then stir to combine.
• Cut the bread into 1" cubes then stir the bread cubes and shredded cheese into egg mixture.
• Spread mixture into prepared baking dish, cover with aluminum foil and chill in the refrigerator for at least 8 hours, or overnight.
• Preheat oven to 350 degrees and bake, covered, for 60 minutes. Remove foil and continue to bake until completely set, about an additional 15-20 minutes.

OVERNIGHT SAUSAGE AND EGG BAKE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In large skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350ºF. Bake uncovered 50 to 60 minutes or until knife inserted in centre comes out clean. Serve with salsa.

OVERNIGHT SAUSAGE AND EGG BAKE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In large skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350ºF. Bake uncovered 50 to 60 minutes or until knife inserted in centre comes out clean. Serve with salsa.

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!

OVERNIGHT SAUSAGE EGG BREAKFAST CASSEROLE

Steps:

• Cook sausage, pepper and onion in a medium-size pan until sausage is no longer pink, drain.
• Spray a 7x11-inch casserole pan with non-stick spray.
• Layer bread, sausage mixture, and cheese in the dish.
• Beat eggs, milk, salt, and mustard together.
• Pour egg mixture over bread.
• Sprinkle bacon bits over the top.
• Cover and refrigerate six to eight hours.
• Remove from the refrigerator 30 minutes prior to cooking.
• Preheat oven to 350 degrees F.
• Baek 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Spread the bread evenly into the bottom of a greased 9×13 inch baking dish.
• Spoon the cooked sausage evenly over the bread.
• In a medium mixing bowl, combine the eggs, evaporated milk, milk, salt, cloves and pepper. Beat well.
• Pour the egg mixture evenly over the bread and sausage. Sprinkle the cheese over the top.
• Cover and refrigerate overnight.
• Prior to baking, preheat the oven to 350ºF. Bake uncovered for 45-50 minutes, or until set.
• Cool for 5-10 minutes before cutting into squares. Serve warm 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.

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE

Steps:

• The night before serving, add sausage to a medium skillet over medium-high heat and cook until browned. Use a wooden spoon or spatula to stir and break up into smaller pieces. Continue cooking until browned. Set aside.
• In a large mixing bowl, combine eggs, milk, mustard, and salt. Whisk thoroughly.
• Add cubed bread and cooked sausage to egg mixture. Stir until combined.
• Spray an 8" square baking dish with cooking spray and pour egg mixture in.Sprinkle the top with shredded cheddar cheese.
• Cover the casserole dish with plastic wrap and refrigerate overnight.
• The next morning, preheat oven to 325°F (176°C).Remove cover from casserole and bake for 35-45 minutes until the top is lightly browned and a meat thermometer inserted in the center registers 160°F (71°C). Remove from oven and let cool for 5 minutes. Serve warm.

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl.
• Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350ºF.
• Grease 2-quart casserole.
• Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.
• High Altitude (3500-6500 ft) Decrease Bisquick® to 2/3 cup.
• Bake about 1 1/4 hours.

FARMHOUSE EGG AND SAUSAGE BAKE

Steps:

• Brown sausage and drain well.
• Spray non-stick cooking spray in an 8x8 baking pan. Layer croutons, sausage and cheese in casserole dish.
• Beat eggs with dry mustard and 1 cup of milk; pour over layers.
• Cover and chill in refrigerator for several hours or overnight.
• Mix soup and 1/4 cup milk in small bowl and spoon over top.
• Bake at 325°F for one hour. Let stand 10 to 15 minutes prior to cutting.

OVERNIGHT SAUSAGE AND EGG BREAKFAST BAKE

Steps:

• Grease a 9×13 inch glass baking dish.
• Add the cubes of french bread to the baking dish. Set aside.
• In a skillet, cook the onion and sausage until the sausage is cooked through. Drain and set aside.
• In a bowl whisk together the eggs, milk, dry mustard, salt and pepper.
• Stir in the red pepper and half of the shredded cheese.

OVERNIGHT EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease an 8x8 pan.
• Cook 10 sausage links in the microwave according to package directions.
• When cooked, chop up sausage into bite sized pieces.
• In a large bowl, whisk eggs then add cheese, cooked sausage links, cubed white bread, and milk and set aside.
• Spread 2 cups of shredded hash brown potatoes onto the bottom of the greased pan.
• Pour egg mixture over top. Add salt and pepper.
• Bake at 350 degrees for 40 minutes or cover and refrigerate overnight and bake in the morning.

OVERNIGHT EGG-SAUSAGE BAKE

Steps:

• Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Grease 2-quart casserole. Pour egg mixture into casserole.
• Bake uncovered about 1 hour or until knife inserted in center comes out clean.