Easy Breakfast Egg And Sausage Casserole Recipe Recipe For Hand

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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.

POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE



Potato, Sausage and Egg Breakfast Casserole image

An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 1h

Yield 4

Number Of Ingredients 8

1 serving PAM® Original No-Stick Cooking Spray
1 (16 ounce) container Egg Beaters® Original
½ cup fat free milk
¼ teaspoon garlic salt
4 each frozen Banquet® Brown 'N Serve™ Turkey Sausage links, sliced
2 cups refrigerated shredded hash brown potatoes
½ cup chopped red bell pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
  • Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
  • Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 18 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 646.2 mg, Sugar 2.2 g

EGG AND SAUSAGE CASSEROLE



Egg and Sausage Casserole image

This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!

Provided by LeAnn

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 12

Number Of Ingredients 6

1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
  • Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 8.7 g, Cholesterol 177.5 mg, Fat 24.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 10.7 g, Sodium 764.4 mg, Sugar 1.9 g

BREAKFAST CASSEROLE WITH SAUSAGE



Breakfast Casserole with Sausage image

I have had this breakfast casserole with sausage every Christmas for as long as I remember. It has been in our family cookbook for years and years. It's amazing.

Provided by Jenna L. Annas

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h20m

Yield 12

Number Of Ingredients 8

cooking spray
1 ½ pounds bulk Italian sausage
3 cups milk
1 ½ cups shredded Cheddar cheese
9 large eggs, beaten
3 slices bread, cubed
1 ½ teaspoons dry mustard
1 teaspoon salt

Steps:

  • Spray a 9x13-inch casserole with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to the prepared casserole.
  • Mix milk, Cheddar cheese, eggs, bread cubes, dry mustard, and salt together in a large bowl. Pour over the sausage. Cover and place in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake casserole, uncovered, until a knife inserted in the center comes out clean, about 1 hour.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 8.2 g, Cholesterol 181.5 mg, Fat 20.6 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 873.3 mg, Sugar 3.8 g

CHEESY BREAKFAST SAUSAGE AND EGG CASSEROLE



Cheesy Breakfast Sausage and Egg Casserole image

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

2 cups sliced fresh mushrooms
1 small green bell pepper, seeded and finely chopped
1 small jalapeno pepper, seeded and finely chopped (optional)
2 green onions, finely chopped
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
seasoning salt
pepper
2 cups cottage cheese
2 cups shredded cheddar cheese
2 cups monterey jack cheese, shredded
1/2-1 lb pork sausage, cooked
8 slices bacon, cooked and crumbled
1/2 cup sliced olive (optional or to taste)
grated parmesan cheese (optional)

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

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY



Cheddar, Sausage, And Egg Breakfast Bake Recipe by Tasty image

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

1 lb breakfast sausage, casings removed, crumbled
8 scallions, chopped, white\light green parts and dark green parts divided
1 red bell pepper, seeded and diced, divided
8 cups fresh spinach, packed
4 large eggs
1 teaspoon kosher salt
2 teaspoons garlic powder
2 cups whole milk
nonstick cooking spray, for greasing
8 cups day-old country white bread
2 cups shredded cheddar cheese, divided
½ cup chicken stock
½ cup heavy cream

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

BREAKFAST SAUSAGE AND EGG CASSEROLE



Breakfast Sausage and Egg Casserole image

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

1 lb country sausage (hot)
6 large eggs, slightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices stale bread, torn into small pieces
1 cup cheddar cheese, grated
3 tablespoons onions, chopped

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 AND EGG BREAKFAST CASSEROLE - SIMPLY RECIPES



Sausage and Egg Breakfast Casserole - Simply Recipes image

I think this recipe is based on one from a Jimmy Dean ad. If you want you can make it ahead the night before and just put it in the oven for an hour right before you want to serve it. Eggs, Italian sausage, bread, milk, cheddar cheese - yum!

Provided by Heather N.

Categories     Breakfast

Time 1h15m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

1 lb Italian pork sausage (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs, slightly beaten
4 cups whole milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
fresh ground pepper
1/2 cup sliced mushrooms (optional)
1/2 Rotel tomatoes & chilies (optional)

Steps:

  • 1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.
  • 2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
  • 3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Nutrition Facts : Calories 723.8, Fat 50.6, SaturatedFat 22.4, Cholesterol 423.3, Sodium 1535.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.2, Protein 38.4

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