The Bomb Sausage Egg Casserole With Secret Party Ingredients Food

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THE BOMB SAUSAGE EGG CASSEROLE WITH SECRET PARTY INGREDIENTS



The Bomb Sausage Egg Casserole With Secret Party Ingredients image

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

5 eggs
3/4 lb mild Italian sausage
2/3 cup skim milk
1/3 cup half-and-half cream
2 pieces brownberry's oatnut bread, cubed (lightly toasted)
1/3 large white onion, chopped
2 large fresh garlic cloves, crushed in a press
4 -6 leaves fresh basil
1 cup shredded cheddar cheese
2 tablespoons extra virgin olive oil
kosher salt
fresh crushed black pepper
1/3 teaspoon dried mustard
paprika

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 EGG CASSEROLE



Sausage Egg Casserole image

Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

10 large eggs
2-1/4 cups whole milk
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk pork sausage, cooked and drained
2 cups cubed white bread
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 17g fat (8g saturated fat), Cholesterol 212mg cholesterol, Sodium 445mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

SAUSAGE EGG CASSEROLE



Sausage Egg Casserole image

This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb bulk sausage
4 -6 slices bread, remove crusts
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups cheddar cheese, shredded (or any cheese)
5 large eggs, slightly beaten
16 ounces half-and-half
1 teaspoon salt
1 teaspoon dry mustard
tomatoes, slices for garnish
green pepper slices, for garnish

Steps:

  • In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
  • Cool. Drain and crumble.
  • Butter bread.
  • Place in a casserole, buttered side down.
  • Sprinkle sausage on bread.
  • Cover with cheese.
  • In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
  • Pour over top of cheese. Let set, refrigerated, for 8 hours.
  • Bake at 350 for about 40 minutes or until set and lightly browned.
  • Garnish with tomato slices and pepper rings.

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

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

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

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 AND EGG CASSEROLE



Sausage and Egg Casserole image

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

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

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.

DOUBLE-CRUSTED SAUSAGE EGG CASSEROLE



Double-Crusted Sausage Egg Casserole image

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

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 8

2 pounds bulk pork sausage
4 cups shredded Monterey Jack cheese
2 cans (8 ounces each) refrigerated crescent rolls
7 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

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.

SAUSAGE EGG CASSEROLE



Sausage Egg Casserole image

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

¾ pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
½ pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded
2 (4 ounce) cans diced green chile peppers, drained
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup butter, melted

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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