Overnight Sausage And Egg Breakfast Bake Food

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.

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 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!

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.

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.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

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.