Sausage Egg And Cheese Casserole Food

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.

SAUSAGE, EGG AND CHEESE CASSEROLE

Steps:

• Cook sausage and onion until done; break into small pieces. Drain and set aside.
• Combine eggs, milk, salt, pepper, and mustard into mixing bowl. Mix well.
• Grease a 13 x 9 inch casserole dish with the butter or margarine.
• Layer the cubed bread, sausage, and 1/2 cup cheese into dish.
• Pour in the egg mixture and sprinkle with remaining cheese.
• Bake uncovered in preheated oven at 350 for 45 minute.
• This recipe can be prepared ahead of time and refrigerated prior to baking.

SAUSAGE-AND-CHEESE PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
• Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.

SAUSAGE, CHEESE, AND EGG CASSEROLE

Steps:

• Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
• Brown and drain sausage, put on top of cheese.
• Beat eggs with milk and seasonings, pour over top.
• Refrigerate overnight.
• Next Day:
• Dilute soup with 1/2 cup milk.
• Pour over and spread remaining 1/2 cup of cheese on top.
• Bake at 300 F. for 1 1/2 hours.

SAUSAGE AND GOAT CHEESE EGG CASSEROLE

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 CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

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:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

SAUSAGE, BACON, EGG AND CHEESE CASSEROLE

Steps:

• Heat oven to 375 degrees.
• Coat a 9x13 pan with Pam.
• Melt butter and mix with the potatoes and onion, then line bottom of prepared pan.
• Brown the sausage over medium-high heat, adding mushrooms about half way through.
• Meanwhile, mix cheddar cheese and cottage cheese.
• Layer 1/2 the cheese mixture, then sausage mixture and bacon bits, then the remaining cheese mixture over potatoes in the pan.
• Pour egg beaters evenly over entire pan.
• Bake for about an hour, or until a knife inserted in the center comes out clean.

EASY SAUSAGE, POTATO, CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a medium baking dish.
• Cook and stir sausage in a medium skillet over medium heat until evenly browned and broken up.
• Remove sausage to a separate plate.
• Add the butter to the same skillet and replace over medium heat.
• Add the package of diced potatoes.
• Cook and stir until lightly browned and slightly crispy on the outside.
• Place the potatoes in the prepared baking dish.
• Sprinkle with half of the seasoning salt and pepper.
• Cover with the sausage.
• Sprinkle the cheese over all.
• Pour the eggs over the top.
• Finish with the rest of the seasoning salt and pepper.
• Bake 30 minutes in the preheated oven, or until the eggs are fully cooked.
• If the dish has been refrigerated and is cold, it can take up to an hour to bake.

CHEESE AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Grease 9x13 inch glass baking dish.
• Place bread cubes in prepared dish.
• Top with sausage and cheese.
• Beat together eggs, milk, mustard and salt.
• Season with pepper.
• Pour egg mixture over sausage mixture.
• Preheat oven to 350 degrees.
• Bake casserole until puffed and center is set, about 50 minutes.
• Cut into squares and serve.

SAUSAGE EGG CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
• In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
• Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.