Rice Krispie Sausage Egg Casserole Recipes

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RICE SAUSAGE CASSEROLE



Rice Sausage Casserole image

"I fiddled around with this dish, trying to adjust it to my family's tastes," notes Jennifer Trost from West Linn, Oregon. "When my pickiest child cleaned her plate, I knew I'd found the right flavor combination."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (6-8 servings each).

Number Of Ingredients 9

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Nutrition Facts :

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick, easy and filling...my kind of meals when it's going to be a really long day! I found this one in a cookbook that came from some type of fund raising event years ago.

Provided by bmxmama

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb bulk sausage
1 cup onion, chopped
1 garlic clove, minced
1 cup celery, chopped
1 green pepper, chopped
1 cup rice, uncooked and washed
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Preheat oven at 350°.
  • Brown sausage in frying pan and pour off grease.
  • Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
  • In bowl combine rice and soups and then add cooked ingredients.
  • Pour into greased Pyrex pan.
  • Bake 1 1/2 hours at 350°, stirring occasionally.

Nutrition Facts : Calories 396.4, Fat 20.1, SaturatedFat 5.3, Cholesterol 59.2, Sodium 1044.1, Carbohydrate 37, Fiber 1.4, Sugar 2.9, Protein 16

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.

GRITS, SAUSAGE, AND EGG CASSEROLE



Grits, Sausage, and Egg Casserole image

Every time I make this someone wants the recipe. It is great if you have overnight guests. Make it ahead and enjoy the morning with them. Check for doneness by inserting a knife in casserole. If it comes out clean you are ready to serve. This is a great brunch recipe served with biscuits, sweet rolls, and fresh fruit.

Provided by Ginny49

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h25m

Yield 12

Number Of Ingredients 11

3 cups water
1 cup half-and-half
1 teaspoon salt
1 cup stone-ground grits
8 ounces shredded sharp Cheddar cheese
½ cup butter
1 pound bulk pork sausage
3 eggs
½ cup milk
1 orange bell pepper, chopped small
1 red bell pepper, chopped small

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
  • Bake in the preheated oven until set, 45 to 60 minutes.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 13.5 g, Cholesterol 116.6 mg, Fat 26 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 13.6 g, Sodium 735.6 mg, Sugar 1.4 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

RICE KRISPIES SAUSAGE CASSEROLE



Rice Krispies Sausage Casserole image

I got this recipe from a friend also. I love it because it makes two casseroles. It freezes well or you can give one to a friend. The rice krispies were a pleasant surprise.

Provided by Jellyqueen

Categories     Pork

Time 1h

Yield 2 2qt. casseroles, 6 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 lb hot sausage, browned
1 lb mild sausage, browned
2 cups cooked rice (or more)
5 cups Rice Krispies
2 (10 ounce) cans cream of celery soup
1/4 cup milk
2 (8 ounce) packages sharp cheddar cheese, grated
4 eggs, beaten

Steps:

  • Brown sausage and onion together; drain.
  • Mix sausage mixture with rice.
  • Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
  • Mix together eggs, milk and soup and spoon over tops of csseroles.
  • Bake at 350 degrees for 40 minutes.

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (divided)
12 ounces cooked Italian chicken sausage links (not breakfast sausage, cut into 1/4-inch slices*)
1 red bell pepper (cored and 1/2-inch diced (about 1 cup))
1 orange or yellow bell pepper (cored and 1/2-inch diced (about 1 cup))
1 small or 1/2 large yellow onion (1/4-inch diced (about 1 cup))
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup instant brown rice*
2 cloves garlic (minced)
Pinch red pepper flakes (optional)
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
Chopped fresh parsley (optional for serving)

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  • Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g

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