Sausage Brunch Casserole Recipes

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SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

"I've served this hearty dish to many guests, and they always ask for the recipe," writes Paula Christensen of Soldotna, Alaska. "It can even be assembled the night before and kept in the refrigerator. Just pop it in the oven the morning."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1/2 cup chopped green onions
1 can (4 ounces) mushroom stems and pieces, drained
2 medium tomatoes, chopped
2 cups shredded part-skim mozzarella cheese
1 cup pancake mix
12 large eggs
1 cup whole milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a greased 3-qt. baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. , In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese., Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 380 calories, Fat 24g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.

SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

This casserole is great for when you have guests or for the holidays, because you make it the day ahead and cook it the next morning. It makes for a stress free morning for the cook with her guests! The choice of cheese depends on your tolerance for heat. Prep time does not include the time spent in the refrigerator overnight.

Provided by breezermom

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb breakfast sausage
2 green onions, chopped finely
4 slices bread, with crust trimmed
4 eggs, beaten
1 cup milk
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
2 cups cheddar cheese or 2 cups monterey jack pepper cheese, shredded

Steps:

  • Brown the sausage in a skillet, breaking it up into crumbles. At the end of the cooking cycle, add the green onions and cook until tender. Drain the grease from the sausage and green onions.
  • Tear the bread into bite-size pieces.
  • Combine the sausage/onion mixture, bread, eggs, milk, dry mustard, salt, black pepper, garlic powder, and cheese in a bowl; mix well.
  • Pour into a 2 1/2 quart nonstick casserole. Chill, covered for 8 to 10 hours.
  • Bring casserole out of the refrigerator and allow it to sit while the oven is preheating to 325 degrees.
  • Bake at 325 for 50 minutes.

Nutrition Facts : Calories 468, Fat 34.1, SaturatedFat 15.2, Cholesterol 233.9, Sodium 1227.5, Carbohydrate 11.7, Fiber 0.6, Sugar 1.3, Protein 27.4

SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

This is a great breakfast casserole my grandmother and mother always make!

Provided by JENNISELLERS

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 12

Number Of Ingredients 6

1 ½ pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
¾ cup milk
salt and pepper to taste

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
  • Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
  • Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 9.3 g, Cholesterol 113.9 mg, Fat 31.8 g, Protein 15.1 g, SaturatedFat 11.8 g, Sodium 671.4 mg, Sugar 2.4 g

BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

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

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

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.

CRESCENT CRUST SAUSAGE BRUNCH CASSEROLE



Crescent Crust Sausage Brunch Casserole image

I guarantee you are going to *love* this! This makes a perfect brunch or weeknight dinner, to save time brown the sausage a day ahead. To increase to a 13x9-inch casserole you will need 1-1/2 packages of crescent rolls and all other ingredients will need to be increased slightly, I have even made this without the crescent roll crust!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs pork sausage links (casings removed)
1 small onion, finely chopped
1 (8 ounce) package refrigerated crescent dinner rolls
1 cup grated cheddar cheese
1 cup mozzarella cheese
1 cup half-and-half cream
6 large eggs, beaten
1/2 teaspoon seasoning salt (or to taste, or use white salt to taste)
1/2 teaspoon black pepper (or to taste)
1 pinch cayenne, pepper (optional)
1/3 cup grated parmesan cheese (or to taste, or use mozzarella or cheddar cheese)

Steps:

  • Grease an 11x7-inch baking dish.
  • In a large skillet over medium heat brown the pork sausage meat with onion until browned; place into a large bowl to cool slightly.
  • To the bowl with the sausage mixture add in mozzarella cheese, cheddar cheese, half and half cream, eggs, seasoned salt, black pepper and cayenne (if using) mix to combine well; set aside.
  • Unroll the crescent rolls then pinch all perforations to seal.
  • Spread the crescent roll onto the bottom of the baking dish.
  • Bake the crescent crust at 350°F for 10 minutes.
  • Remove then spread the sausage mixture evenly over the baked crust.
  • Sprinkle with Parmesan cheese (or mozzarella or cheddar) then return to oven to bake for 25-30 minutes or until heated through.

Nutrition Facts : Calories 559.6, Fat 40.5, SaturatedFat 16.8, Cholesterol 255.7, Sodium 976.9, Carbohydrate 17.9, Fiber 1.2, Sugar 2, Protein 29.5

BRUNCH CASSEROLE



Brunch Casserole image

Enjoy this cheesy casserole made using Betty Crocker® Seasoned Skillets® hash brown potatoes, pork sausage and veggies - perfect for a brunch or dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h20m

Yield 8

Number Of Ingredients 11

2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Steps:

  • Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
  • In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
  • In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 628, Carbohydrate 39 g, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1812 mg

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.

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Top Asked Questions

How to make egg sausage breakfast casserole?
Grease the large casserole dish. First, layer on some big croutons like these. Next, layer on the cooked sausage mixture. Last, layer on the shredded cheese. Pour on the egg mixture. Cover and allow the Egg Sausage Breakfast Casserole to sit in the refrigerator overnight. The next morning, you'll just need to pop the casserole dish in the oven.
How to cook Italian sausage in a casserole?
Directions. 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.
How do you make a potato and Sausage Casserole?
Stir together the shredded potatoes and melted butter in your prepared baking dish and cover the bottom and sides with the mixture. In a large bowl, mix together the sausage crumbles, cheddar cheese, onions, cottage cheese, and eggs. Pour over your potato-mixture crust. Set your oven timer for 1 hour.
What is a breakfast casserole?
An easy to make breakfast casserole with sausage, potatoes, eggs, and mushrooms. An easy to make breakfast casserole that is made the night before and then popped in the oven for breakfast. Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

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