Sausage Egg Cheese Biscuit Casserole Food
SAUSAGE, EGG AND CHEESE CASSEROLE
Make and share this Sausage, Egg and Cheese Casserole recipe from Food.com.
Provided by Woody W.
Categories Breakfast
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
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 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
TURKEY, EGG, CHEESE, BISCUIT CASSEROLE (NO-PORK 'BACON/SAUSAGE,
This is a variation on the recipe "Bacon, Egg, Cheese Biscuit Casserole." My family doesn't eat pork, and I wanted to use what we had (and bring it closer to a cheeseburger pie). I made many small changes, all of which seem to address the issues others had with the original recipe. This recipe is no-fuss, easy, and delicious. It is designed to use whatever is on-hand and can easily be altered to suite different tastes. Try it with other luncheon meats, leftover chicken, steak, or add paprika or hot chili powder to the flour. When I made this, it came out perfect & delicious. Paired it with home-made creamed spinach; and gravy made from vegetable broth and mochiko flour. Share what variations have worked for you, and what went well with it.
Provided by Mokey
Categories Lunch/Snacks
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425degrees.
- Cook luncheon meat with Bragg Liquid Amino Acids and Balsamic vinegar, in a dry pan over medium heat until dry & browning. Set aside.
- Combine dry ingredients in a large bowl. Cut-in butter, I used a REALLY big fork (you don't have to use a pastry cutter). It doesn't have to be perfect. Mix in milk until ALMOST completely moistened, but still some dry spots (can use the same huge fork to mix).
- DO NOT over mix!
- Press into a 9"x13" glass dish. It;s okay if there are some dry patches.
- Top biscuit dough evenly with prepared meat, tomato, green onion, cheese in that order.
- Pour egg over top.
- Bake until top is evenly cooked (possibly starting to brown in the middle, sides are "boiling"), bottom is evenly browned;.
- approximately 22 minutes.
Nutrition Facts : Calories 1061.1, Fat 54.6, SaturatedFat 31.7, Cholesterol 369.9, Sodium 1733.5, Carbohydrate 81.9, Fiber 3, Sugar 8.2, Protein 58.6
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