Sausage And Leek Breakfast Casserole Recipes

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SAUSAGE & LEEK HASH



Sausage & leek hash image

This tasty dish provides the perfect opportunity to use up Sunday vegetable leftovers

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

1 tbsp olive oil
6 plump sausages
6 cooked potatoes , sliced
350g cooked, sliced leeks (or broccoli or cabbage)
1 tbsp creamed horseradish sauce, more if you want to heat things up
100g mature chedder or gruyère , grated

Steps:

  • Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
  • Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.

Nutrition Facts : Calories 460 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.72 milligram of sodium

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE



Potato, Sausage, and Spinach Breakfast Casserole image

Hash browns serve as the bottom crust in this multi-layered marvel.

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Egg     Potato     Breakfast     Brunch     Bake     Quick & Easy     Sausage     Leek     Spinach     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8-10 servings

Number Of Ingredients 11

16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Steps:

  • Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
  • Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
  • Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
  • Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
  • Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

SUSIE'S BREAKFAST CASSEROLE



Susie's Breakfast Casserole image

Yummy easy breakfast casserole!

Provided by Lori Sego

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h

Yield 8

Number Of Ingredients 9

6 eggs, beaten
1 cup milk
½ teaspoon salt
⅛ teaspoon ground black pepper
cooking spray
3 slices bread, torn in pieces
1 (12 ounce) package cooked breakfast sausage
½ cup Monterey Jack cheese
½ cup shredded Cheddar cheese

Steps:

  • Whisk eggs, milk, salt, and black pepper together in a bowl.
  • Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
  • Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 7.1 g, Cholesterol 191 mg, Fat 22.4 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 9.1 g, Sodium 907.2 mg, Sugar 2.2 g

NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE



Neely's Sausage and Leek Breakfast Casserole image

Make and share this Neely's Sausage and Leek Breakfast Casserole recipe from Food.com.

Provided by Pinay0618

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb ground pork sausage
1/2 loaf French baguette
1 cup grated cheddar cheese
1 cup monterey jack pepper cheese
6 large eggs
1/2 cup milk
1/4 cup heavy cream

Steps:

  • Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  • In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  • Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  • Preheat oven to 375 degrees F.
  • The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

SAUSAGE AND LEEK CASSEROLE



Sausage and Leek Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground pork sausage
1/2 loaf French baguette
1 cup grated Cheddar
1 cup pepper jack cheese
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Steps:

  • Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  • In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  • Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  • Preheat oven to 375 degrees F.
  • The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

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Top Asked Questions

How to cook sausage with leeks and leeks?
For the meat and leek mixture – Heat the olive oil and lightly fry the sliced leeks until soft. Remove the skins from the sausages and break up each sausage into small chunks. Add to the leeks and fry until cooked and golden brown. Deglaze the pan with a splash of white wine or water.
How to cook breakfast sausage in the oven?
Put ¾ of the browned breakfast sausage in your casserole dish. Top it with ½ of the grated cheddar, then pour all of the egg mixture over the top. Bake. Place the casserole in the oven, uncovered, and bake for 30 minutes. Then remove it from the oven, add the remaining ½ of cheddar cheese and sprinkle the last bit of cooked sausage over the top.
How to make sausage and egg casserole?
In a large mixing bowl, combine eggs, milk, mustard, and salt. Whisk thoroughly. Add cubed bread and cooked sausage to egg mixture. Stir until combined. Spray an 8" square baking dish with cooking spray and pour egg mixture in. Sprinkle the top with shredded cheddar cheese. Cover the casserole dish with plastic wrap and refrigerate overnight.
What to serve with sausage and Leek casserole?
This sausage and leek casserole is a real, comforting, winter warmer. Serve with plenty of mashed potato and mashed swede Leeks are in season in the winter months and can add flavour to any dish.

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