CLASSIC SAUSAGE AND EGG CASSEROLE
Classic sausage and egg casserole is a make-ahead overnight breakfast casserole that's hot, bubbly, cheesy and seriously delicious. It's perfect for holidays and any special breakfast or brunch.
Provided by Kathryn Doherty
Categories Breakfast & Brunch
Time 8h50m
Number Of Ingredients 7
Steps:
- Whisk together the milk, eggs, salt and dry mustard.
- Arrange half of the bread cubes on the bottom of a greased 9x13 inch baking dish. Sprinkle with 1 cup of the shredded cheese.
- Layer half of the cooked sausage on top of the cheese. Pour half of the egg mixture over the sausage. Repeat with the remaining bread cubes, shredded cheese, sausage and egg mixture.
- Cover and refrigerate overnight.
- Remove from the refrigerator and uncover while you preheat the oven to 350.
- Bake at 350 for 35 minutes, until hot.
Nutrition Facts : Calories 217 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 560 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THE BOMB SAUSAGE EGG CASSEROLE WITH SECRET PARTY INGREDIENTS
This riff on the sausage/egg casserole was born tonight and caused us to fall off our chairs. Caught lightning in a bottle with this so will notate exactly what I did. NOTE: there are many recipes with a number of these basic ingredients. Since there were a few new elements, significantly varied portions and particular techniques used, I'm listing it as a separate recipe.
Provided by kchrisfox
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- -preheat oven to 360.
- two parts to this prep; the sausage mix prep and the egg mix prep.
- THE SAUSAGE MIX.
- -break sausage into small pieces and begin to brown in 1 tablespoon of the olive oil, never more than medium heat.
- -after about five minutes, push sausage to one side.
- -add chopped onion and crushed garlic to other side of pan; add basil leaves, torn into small, dime-size pieces; place this side of the pan directly over the heat to start the onions on their way. Keep it moving and keep heat low so the garlic doesn't burn.
- -add some fresh crushed black pepper and dashes of kosher salt.
- -once onions start to soften and brown a bit, mix in with sausage.
- -continue to mix and modulate heat from medium to low, careful not to burn the meat, until sausage is brown. Turn off heat.
- THE EGG MIX.
- -beat the five eggs.
- -add milk and half & half.
- -add lightly toasted and cubed Brownberry's Oatnut bread [if you don't have this, what you should know is it's full-bodied and has a slight sweetness, as well as the obvious texture from, well -- oats and nuts.this is a major flavor/texture secret in the final tasting].
- -add 2/3 cup of shredded cheddar cheese.
- -add dried mustard and some more pepper.
- COMBINING.
- -2tsp of olive oil rubbed into bottom/sides of 2 inch deep/9 inch diameter ceramic baking dish.
- -sausage mixture into bottom of dish.
- -add egg mixture over the top.
- -spread remaining 1/3 cup cheddar cheese over the top.
- -more crushed black pepper and and couple dashes of paprika dusted over the top.
- ---***** I forgot to add a little baking powder to this to keep the egg fluffy. Will add a teaspoon next time******.
- BAKE.
- -45 minutes at 360 degrees, fork test in center comes out clean.
- -let set for 5 minutes and serve!
- You're welcome!
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
SAUSAGE EGG CASSEROLE
Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!
Provided by KNITWIT
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 12.4 g, Cholesterol 223.9 mg, Fat 28.7 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 14.9 g, Sodium 1095.5 mg, Sugar 1.7 g
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