Egg Sausage Fondue Recipes

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SAUSAGE FONDUE



Sausage Fondue image

Make and share this Sausage Fondue recipe from Food.com.

Provided by mommyoffour

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 slices bread, cubed
1 lb pork sausage, fried and drained
2 cups cheddar cheese, grated
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1/2 teaspoon salt

Steps:

  • Alternate first 3 ingredients in layers in greased 9x13 pan.
  • Blend eggs, dry mustard and 2 1/2 cups milk.
  • Pour over mixture in pan.
  • Mix remaining ingredients and pour over other mixture in pan.
  • Refrigerate overnight.
  • Bake at 300 for 1 1/2 to 2 hours.
  • (May be frozen and then baked).

BEER AND ITALIAN SAUSAGE FONDUE



Beer and Italian Sausage Fondue image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 18

Eighteen 1/3-inch-thick baguette slices, cut diagonally
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
Freshly ground black pepper
1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
2 cups packed coarsely grated fontina (about 8 ounces)
1/2 cup finely grated Parmesan

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
  • For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
  • Serve the fondue with the crostini.

EGG SAUSAGE FONDUE



Egg Sausage Fondue image

A favorite casserole for breakfast or brunch. I made it for my daughter's second birthday family brunch. It was a big hit.

Provided by Shawn H

Categories     Breakfast

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 8

8 slices bread
1 lb sausage
2 cups cheddar cheese, grated
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Grease 9x13-inch pan.
  • Cube bread and layer in pan.
  • Brown and drain sausage.
  • Layer sausage over bread.
  • Sprinkle cheese over sausage.
  • Beat together eggs, 2 1/4 cups milk, and salt.
  • Pour over all layered ingredients.
  • Mix 1/2 cup milk and soup.
  • Pour over all.
  • Cover and refrigerate overnight.
  • Bake, uncovered at 300°F for 1.5 hours.
  • Let stand for a few minutes until firm.

Nutrition Facts : Calories 483.9, Fat 34.2, SaturatedFat 14.9, Cholesterol 180, Sodium 1251.2, Carbohydrate 21, Fiber 0.6, Sugar 2, Protein 22.2

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST



Sausage, Egg and Cheddar Farmer's Breakfast image

This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. -Bonnie Roberts, Newaygo, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

6 large eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1 tablespoon butter
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese

Steps:

  • Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 330 calories, Fat 24g fat (11g saturated fat), Cholesterol 364mg cholesterol, Sodium 612mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

SAUSAGE EGG MUFFINS



Sausage Egg Muffins image

This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.

Provided by SMILEYBLAKE

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 12

Number Of Ingredients 6

½ pound ground pork sausage
12 eggs, beaten
½ (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
  • Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g

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.

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

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