Sausage Breakfast Casserole With Sun Dried Tomatoes Food

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SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA



Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella image

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Sauté     Low Carb     Mozzarella     Sausage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté 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 sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
  • Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE



Sausage, Egg and Sun-Dried Tomato Casserole image

Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.

Provided by Aimless

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb italian sweet sausage
1 tablespoon green onion
1/2 cup chopped sun-dried tomato packed in oil
4 tablespoons chopped fresh parsley
3 large egg yolks, plus
5 large eggs
1 cup half-and-half
1 cup whipping cream
2 cups grated mozzarella cheese

Steps:

  • Preheat oven to 375.
  • Butter 13x9x2 glass baking dish.
  • Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
  • Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
  • Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
  • Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
  • Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5

SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES



Sausage Breakfast Casserole with Sun-Dried Tomatoes image

You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients 9

8 ounces Italian sausage (about 3), casings removed
1 medium onion, chopped
1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first)
Unsalted butter, for baking dish
8 large eggs
1 cup milk
Coarse salt and freshly ground pepper
6 to 8 ounces Italian bread, sliced 1/2 inch thick
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

Steps:

  • In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook. Stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
  • Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange half the bread in a slightly overlapping layer in bottom of dish. Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly. Pour egg mixture over layers. Cover and refrigerate at least 20 minutes or up to overnight.
  • Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 435 g, Fat 28 g, Fiber 1 g, Protein 24 g

ITALIAN SAUSAGE AND EGG BAKE



Italian Sausage and Egg Bake image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 pound sweet Italian turkey sausage, casings removed
One 10 to12-ounce package fresh baby spinach, drained
One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
6 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
  • Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
  • Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
  • Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
  • Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).

SAUSAGE AND GOAT CHEESE EGG CASSEROLE



Sausage and Goat Cheese Egg Casserole image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter, plus more for greasing the pie plate
8 ounces sweet Italian sausage
2 shallots, finely chopped
10 ounces frozen chopped spinach, thawed
1 1/2 ounces (about 1/3 cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish
10 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
2 ounces goat cheese, cut into 7 oblong pieces and 1 circular piece

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
  • Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and fully browned, about 10 minutes. Remove to a paper-towel-lined tray and set aside.
  • Add the shallots to the same pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through.
  • Add the sausage to the prepared pie plate and then top with cooked spinach mixture.
  • In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese "petals."
  • Bake for about 30 minutes, until set.

SAUSAGE, SUN-DRIED TOMATO AND POTATO CASSEROLE



Sausage, Sun-Dried Tomato and Potato Casserole image

Make and share this Sausage, Sun-Dried Tomato and Potato Casserole recipe from Food.com.

Provided by drozga

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
1/2 cup onion, chopped
1/2 cup sun-dried tomato, julienne cut (oil packed or moist is best)
1 tablespoon garlic salt (or garlic powder)
3 tablespoons parsley
5 eggs
5 egg yolks
1 cup half-and-half cream
1 cup whipping cream
2 cups mozzarella cheese (or any cheese you prefer) or 2 cups colby-monterey jack cheese (or any cheese you prefer)
1/2-1 teaspoon salt
tater tots

Steps:

  • Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Sauté sausage, breaking into small pieces. Add onions and garlic & sauté 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top.
  • Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 511.3, Fat 42, SaturatedFat 20, Cholesterol 356.6, Sodium 1149.7, Carbohydrate 8.7, Fiber 0.7, Sugar 2.9, Protein 24.6

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES



Sausage and Cheese Strata with Sun-Dried Tomatoes image

Categories     Cheese     Egg     Tomato     Brunch     Bake     Sauté     Casserole/Gratin     Sausage     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley

Steps:

  • Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
  • Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
  • Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
  • Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

SAVORY SAUSAGE SUN-DRIED TOMATO AND PUMPKIN BREAD PUDDING



Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding image

Cheesy, crispy, crunchy and warm! This savory bread pudding is an unexpected and delightful way to use pumpkin. The addition of sausage makes it a main course or a hearty side dish. This dish would make a lovely addition to your Thanksgiving or a holiday breakfast table.

Provided by RusticJoyfylFood

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 6

Number Of Ingredients 13

1 teaspoon softened butter, or as needed
1 pound sausage
1 cup diced raw pumpkin
1 small onion, chopped
¼ cup diced sun-dried tomatoes
3 cups diced artisanal bread
2 cups heavy whipping cream
2 cups shredded sharp Cheddar cheese
5 eggs
1 cup whole milk
1 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.
  • Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.
  • Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Nutrition Facts : Calories 771.8 calories, Carbohydrate 18 g, Cholesterol 352.4 mg, Fat 65 g, Fiber 1.1 g, Protein 30 g, SaturatedFat 34.5 g, Sodium 1488.6 mg, Sugar 4.2 g

MOZZARELLA & SPINACH BREAKFAST CASSEROLE



Mozzarella & Spinach Breakfast Casserole image

Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 800mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

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