Sausage Veggie Breakfast Casserole Food

HOT SAUSAGE AND VEGETABLE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook sausage.
• Drain grease and set aside to cool slightly.
• In a large, deep baking dish (we use 9 X 13 baking pan) add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese.
• Stir very well to mix thoroughly.
• Salt and pepper to taste.
• Bake for 1 hour or until golden brown and eggs are set.

SAUSAGE VEGGIE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
• In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
• Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.

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.

SAUSAGE & VEGETABLE CASSEROLE

Steps:

• Pre-heat oven to 180°C.
• Fry the sausages until browned. Chop into chunky pieces and set aside.
• Fry the onion and bacon until the onion is soft.
• Into a large casserole combine all of the ingredients and mix until well combined.
• Bake uncovered for 30 minutes.
• Stir in the parsley and serve.

SAUSAGE-VEGETABLE EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.