BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
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.
BREAKFAST SAUSAGE CASSEROLE
Delicious breakfast casserole with gravy. The perfect start to any morning.
Provided by Heather Franks
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10h
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
- Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
- Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
- Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 16.2 g, Cholesterol 189.9 mg, Fat 31.5 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.2 g, Sodium 1201.9 mg, Sugar 4.6 g
RAISIN BREAD FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by gingem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
- Pour bread cubes into the prepared pan.
- Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g
GLUTEN-FREE RAISIN-RYE CORNBREAD SAUSAGE STUFFING
Provided by Silvana Nardone
Categories side-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F.
- Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside.
- Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately.
RAISIN BREAD & SAUSAGE MORNING CASSEROLE
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. -Carolyn Levan, Dixon, Illinois
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage., In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole., Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 425 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 324mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 11g protein.
SAUSAGE PECAN MORNING CASSEROLE
This is a great breakfast or brunch casserole to make the day before needed because it sits overnight to soak in all the flavor and then the finishing touches are added just before baking. This recipe is from the Jones Dairy Farm by Philip Jones.
Provided by CarolAT
Categories Breakfast
Time P1DT40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
- Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
- In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Heat oven to 375 degrees. Combine brown sugar, butter, syrup and pecans. Spoon by teaspoonfuls over casserole. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 616.8, Fat 34.6, SaturatedFat 14.3, Cholesterol 194.1, Sodium 389.7, Carbohydrate 66.4, Fiber 3.8, Sugar 33.8, Protein 13.6
PECAN RAISIN BREAD MORNING CASSEROLE
Prepare the night before and bake in the morning and you will have more time to spend with your family at breakfast. Fabulous dish from the Jones Sausage Co!
Provided by Marie
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 13 x 9 glass baking dish with non-stick spray.
- Cube raisin bread and place in baking dish.
- Brown sausage, drain and cut into bite size pieces.
- Mix with bread in baking dish.
- In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended.
- Pour over bread and sausage.
- Cover with plastic wrap and refrigerate 8 hours or overnite.
- Heat oven to 350 degrees.
- Combine all topping ingredients and spoon over top of casserole.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 704.2, Fat 42.6, SaturatedFat 17, Cholesterol 228.8, Sodium 665.9, Carbohydrate 66.9, Fiber 3.8, Sugar 33.6, Protein 16.8
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Servings 12Total Time 1 hrCategory Main Dish
- In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain.
- In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon & nutmeg until blended; pour over bread. Refrigerate covered several hours or overnight.
- Preheat oven to 350 degrees. Remove casserole from refrigerator while oven heats. In a large bowl beat topping ingredients until blended. Drop by the tablespoonful's over casserole.
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