Suppertime Sausage Bake Recipes

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SUPPERTIME SAUSAGE BAKE



Suppertime Sausage Bake image

This delicious breakfast-style casserole is hearty and savory enough to serve anytime of the day. Recipe is from Carnation. Note: For just the 4 of us, I usually halve this recipe and bake in a 9x9 baking dish.

Provided by CookingONTheSide

Categories     Breakfast

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb hot bulk pork sausage, cooked, drained and crumbled
2 (12 fluid ounce) cans evaporated milk
8 large eggs, beaten
2 cups cheddar cheese, shredded
1/2 cup chopped red pepper
2 green onions (green parts only, sliced)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
9 slices Italian bread (cut into 1/2-inch cubes) or 9 slices French bread, cubed (cut into 1/2-inch cubes, total of 8 cups cubed)

Steps:

  • Preheat oven to 350º F; grease 13 x 9-inch baking dish.
  • Combine milk, eggs, sausage, cheese, red pepper, green onions, onion powder and garlic powder in large bowl.
  • Add bread cubes, stirring gently to moisten bread.
  • Pour mixture into baking dish.
  • Bake for 45 minutes or until set.
  • Serve warm.
  • TIPS: Substitute pre-cooked, sliced sausage links for bulk pork sausage to save time.
  • Substitute multi-grain bread for Italian or French bread.

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.

SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

This layered tortilla dish is not only delicious, but it's a real timesaver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. -Barbara Waddel, Lincoln, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 flour tortillas (10 inches), cut into 1/2-inch strips
4 cans (4 ounces each) chopped green chiles, drained
1 pound bulk pork sausage, cooked and drained
2 cups shredded Monterey Jack cheese
10 large eggs, lightly beaten
1/2 cup 2% milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour cream and salsa

Steps:

  • In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers. , In a large bowl, whisk the eggs, milk and salt, garlic salt, onion salt, pepper and ground cumin; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Nutrition Facts : Calories 329 calories, Fat 19g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SOUTHWEST SAUSAGE BAKE



Southwest Sausage Bake image

Great to serve for weekend guests because you can get it ready in advance and have coffee or maybe a bloody mary with your guests while your breakfast cooks. Great served with sour cream and home made salsa.

Provided by Playtoday123

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h10m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package bulk pork sausage with sage
6 flour tortillas, cut into 1-inch squares
4 (4 ounce) cans chopped green chilies
2 cups shredded Monterey Jack cheese
10 eggs
½ cup milk
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tomatoes (or to taste), sliced

Steps:

  • 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.
  • Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
  • Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
  • Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
  • Remove dish from refrigerator and let warm at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 22.9 g, Cholesterol 154.6 mg, Fat 22 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 8.8 g, Sodium 1418.8 mg, Sugar 3.5 g

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY



Cheddar, Sausage, And Egg Breakfast Bake Recipe by Tasty image

This easy sausage and egg breakfast bake recipe is perfect to throw something together for a crowd. After quickly cooking the sausage and spinach, add the rest of the ingredients to a baking pan, put it in the oven, and you're done! This recipe is also great for meal prep; bake on a Sunday night, cut it into pieces, wrap in foil, and keep it the fridge for a few days.

Provided by Katie Aubin

Categories     Breakfast

Time 2h45m

Yield 12 servings

Number Of Ingredients 13

1 lb breakfast sausage, casings removed, crumbled
8 scallions, chopped, white\light green parts and dark green parts divided
1 red bell pepper, seeded and diced, divided
8 cups fresh spinach, packed
4 large eggs
1 teaspoon kosher salt
2 teaspoons garlic powder
2 cups whole milk
nonstick cooking spray, for greasing
8 cups day-old country white bread
2 cups shredded cheddar cheese, divided
½ cup chicken stock
½ cup heavy cream

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!

Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams, Fat 28 grams, Fiber 2 grams, Protein 22 grams, Sugar 7 grams

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