Sunday Brunch Egg Bake With Sausage Recipes

SUNDAY SAUSAGE BREAKFAST

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper. , Bake, uncovered, at 350° for 40-45 minutes or until the top is lightly browned and a knife inserted in the center comes out clean. Serve immediately.

COUNTRY SUNDAY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.
• Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.
• Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

SUNDAY BRUNCH EGG BAKE WITH SAUSAGE

Steps:

• Heat oven to 400°F.
• Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until center is set.

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

SAUSAGE AND EGG BRUNCH BAKE

Steps:

• Spray 13X9 inch glass baking dish with nonstick cooking spray.
• Cook sausage in large skillet until no longer pink.
• Drain.
• In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
• Add cooked sausage; mix lightly.
• Spoon evenly into prepared baking dish.
• Sprinkle with remaining cheese.
• Beat eggs in large bowl.
• Add milk and 1/2 tsp salt; beat well.
• Pour over potato mixture in baking dish.
• Spray a sheet of foil with nonstick cooking spray.
• Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
• To serve, heat oven to 350F.
• Bake, covered, for 45 minutes.
• Uncover; bake an additional 20-25 minutes or until center is set.
• Let stand 10 minutes before serving.
• While casserole is baking, make topping by heating oil over medium heat.
• Add garlic; cook and stir 1 minute.
• Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
• Stir in 2 Tbls basil.
• Spoon warm topping over individual servings of casserole.

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
• Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
• In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
• Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
• Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
• Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 375˚F (190˚C).
• In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
• Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
• Garnish with the dark green scallions, then slice and serve.
• Enjoy!

SUNDAY BRUNCH EGG CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same skillet, heat oil over medium-high heat. Add pepper and onion; cook and stir until tender. Remove from heat., In a large bowl, whisk eggs, egg substitute, milk and seasonings until blended. Stir in potatoes, cheese, bacon and pepper mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the center comes out clean, 30-35 minutes.

SAUSAGE BRUNCH CASSEROLE

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.

SUNDAY EGG BRUNCH BAKE

Steps:

• Heat oven to 400°F.
• Whisk eggs and sour cream until blended; pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until knife inserted in center comes out clean.

BRIE AND SAUSAGE BRUNCH BAKE

Steps:

• In a large skillet over medium-high heat, cook sausage, stirring until it crumbles, about 5 minutes.
• Add onions and cook 5 minutes more or until sausages is no longer pink and onions are soft; drain well. Set aside.
• Place bread cubes evenly in bottom of a lightly greased 9x13 inch baking dish.
• Layer sausage, red pepper, basil, brie and Parmesan cheese.
• Whisk together the eggs, cream, mustard, salt and pepper. Pour evenly over the cheese.
• Cover and chill overnight.
• Preheat oven to 350 degrees.
• Bake uncovered for 45 minutes. Remove from oven and sprinkle with mozzarella cheese.
• Return to oven for 10-12 minutes or until cheese is melted and casserole is set.
• Remove from oven and let sit for 10 minutes. Sprinkle with green onions and cut into squares.