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.
SAUSAGE AND EGG CASSEROLE
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
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.
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
BREAKFAST SAUSAGE AND EGG CASSEROLE
I first had this dish at a baby shower brunch about 20 years ago. It's as good today as it was back then. You may assemble it the night before and bake in the morning. Also yummy when the family wants "breakfast for dinner."
Provided by Vals Home
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage in skillet. Drain.
- Spread sausage in bottom of 11 X 7 X 2" baking dish.
- Combine remaining ingredients and pour over sausage.
- Bake at 350 F for 45 minutes.
SAUSAGE BREAKFAST CASSEROLE
Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.
Categories brunch breakfast brunch comfort food main dish
Time 1h15m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
- Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
- Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
- Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.
CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY
This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.
Provided by Katie Aubin
Categories Breakfast
Time 2h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
- Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
- In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
- Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
- Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
- Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 375˚F (190˚C).
- In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
- Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
- Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
- Garnish with the dark green scallions, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams
CHEESY BREAKFAST SAUSAGE AND EGG CASSEROLE
This is a delicious brunch recipe it's great when you have a few people coming, I usually fry up the veggies, sausage and bacon a day ahead, then all I do is mix everything together ;-) all ingredients may be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 375 degrees.
- Butter a 13 x 9-inch casserole dish.
- Saute mushrooms, green pepper green onions and jalapeno (if using) in butter until tender.
- In a bowl, combine/whisk eggs, flour, baking powder; add mushroom mixture, then season with seasoned salt and black pepper.
- Stir in remaining ingredients; mix well.
- Pour into prepared baking dish.
- Sprinkle with grated Parmesan cheese if desired.
- Bake uncovered for 15 minutes.
- Reduce heat to 325 degrees bake 35 mins longer or until a knife inserted in the middle comes out clean.
Nutrition Facts : Calories 463.3, Fat 35.2, SaturatedFat 17.4, Cholesterol 269.9, Sodium 810.8, Carbohydrate 8.6, Fiber 0.7, Sugar 2.1, Protein 27.6
DOUBLE-CRUSTED SAUSAGE EGG CASSEROLE
This breakfast has become our Christmas tradition. I love being able to assemble and refrigerate the casserole the night before. Then I just pop it into the oven to bake while we open gifts in the morning. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese., Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture., Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese., On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 511 calories, Fat 38g fat (14g saturated fat), Cholesterol 185mg cholesterol, Sodium 1092mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 24g protein.
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