Sausage Egg Casserole Without Bread Recipes

SAUSAGE AND EGG CASSEROLE

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.

SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Sautee the onions and green peppers in a large skillet on medium-high heat for about 3 minutes, until they start to soften. Add in the sausage and cook until the sausage meat is cooked through, breaking the sausage into about blueberry-sized pieces.
• Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
• Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the sausage mix on top of the croutons. Evenly layer the grated cheese on top of the sausage mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
• In the morning, preheat the oven to 325°/160°C. Remove the cover and place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
• Let the casserole sit for 10 minutes before cutting and serving.

SAUSAGE EGG CASSEROLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
• In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
• Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

EGG CASSEROLE

Steps:

• Preheat oven to 350˚ F.
• Drain all excess water from the spinach.
• In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
• While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
• Add your saucepan ingredients and stir it all together.
• Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
• Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.

SAUSAGE AND EGG CASSEROLE

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.

SAUSAGE, EGG AND KALE CASSEROLE

Steps:

• Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
• Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
• Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
• Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
• Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.

EGG AND SAUSAGE BREAKFAST CASSEROLE - SAUSAGE EGG AND CHEESE CASSEROLE WITH BREAD

Steps:

• Heat oven to 350 degrees F; spray an 8 x 8 inch glass baking dish with cooking spray.
• Brown and drain ground sausage.
• In a large bowl, whisk together milk, eggs, dry mustard and salt.
• Stir in cheese, bread cubes and sausage.
• Pour into the prepared pan.
• Bake for 30-40 minutes or until lightly browned and knife comes out clean.
• Let sit for 5 minutes before serving.

EGG FREE SAUSAGE HASH BROWN BAKE (GF, TOP 8 FREE)

Steps:

• Preheat oven to 350F. Spray 2-quart casserole dish with cooking spray (may also use 8x8 or 9x9 baking dish).
• Cook sausage (and optional onion) in large frying pan over medium heat until cooked through, breaking up large pieces with spoon or spatula. Optional: Add spices to cooked sausage, omitting onion powder if using fresh onion.
• After sausage is fully cooked, stir in cornstarch (or flour). Add milk, and continue to cook over medium heat until thickened, about 5 minutes, stirring occasionally.
• Spread frozen hash browns in 2-quart casserole dish (may also use 8x8 or 9x9 baking dish). Sprinkle ½ cup cheese over hash browns, and evenly spread all of sausage mix on top. Top with remaining ¾ cup of cheese.
• Bake 45 minutes at 350F, until cheese is bubbly and beginning to turn golden brown.

SAUSAGE EGG CASSEROLE WITHOUT BREAD

Steps:

• Brown sausage in frying pan until no longer pink.
• Beat together eggs and coconut milk. Season with salt and pepper.
• Spray 8×8 baking pan with non-stick spray. Pour a thin layer of egg mixture into pan and cover with sausage. Sprinkle with shredded cheese. Pour the rest of the egg mixture evenly over top.
• Bake at 350 until brown on top. (about 20-30 minutes)