Time 1h Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Brown sausage in skillet. Drain. Spread sausage in bottom of 11 X 7 X 2" baking dish. Combine remaining ingredients and pour over sausage. Bake at 350 F for 45 minutes.
Time 55m Yield 10 servings. Number Of Ingredients 7 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.
Time 9h35m Yield 8 Number Of Ingredients 7 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.
Time 50m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. 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. Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish. Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.
Time 50m Yield 12 servings. Number Of Ingredients 7 Steps:
In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Time 2h15m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray. Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes. Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.
Time 2h45m Yield 12 servings Number Of Ingredients 13 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!
Time 9h40m Yield 12 Number Of Ingredients 12 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.
Time 50m Yield 12 Number Of Ingredients 6 Steps:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Time 1h10m Yield 8 , 8 serving(s) Number Of Ingredients 10 Steps:
Cook sausage and onion until done; break into small pieces. Drain and set aside. Combine eggs, milk, salt, pepper, and mustard into mixing bowl. Mix well. Grease a 13 x 9 inch casserole dish with the butter or margarine. Layer the cubed bread, sausage, and 1/2 cup cheese into dish. Pour in the egg mixture and sprinkle with remaining cheese. Bake uncovered in preheated oven at 350 for 45 minute. This recipe can be prepared ahead of time and refrigerated prior to baking.
Time 10h15m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Grease the sides of the crock with butter. If desired, spread mustard on one side of the bread and cut bread into large squares. Make layers in the Crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer. Beat eggs, milk, salt and pepper together. Pour over crock pot mixture, cover and turn on low. Cook for 8-12 hours.
Time 1h20m Yield 16 serving(s) Number Of Ingredients 13 Steps:
Brown sausage in a large skillet; drain, crumble, and set aside. Add butter to skillet and saute green onions and mushrooms until tender. In a large bowl, beat eggs until lemon colored. Mix in cottage cheese, shredded cheeses, chilies, sausage, mushrooms and onions. Cover and refrigerate over night. The next morning, preheat oven to 350F. Lightly grease a 9X13-inch baking dish. Sift together flour, baking powder, and salt; stir in melted butter. Stir flour mixture into egg mixture. Pour into prepared pan. Bake in preheated oven for 40-50 minutes, or until browned. Let stand 10 minutes before serving.
More about “sausage and egg casserole recipes”
Time 1h45m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Place bread pieces in 9x13 inch greased casserole dish. Slice sausage links into 1/2 inch thick slices. Brown sausage pieces in skillet and drain on paper towels. Spread cheese on bread pieces and then layer sausage on the cheese. Beat eggs, dry mustard and 2 1/2 cups milk and pour over casserole. Refrigerate overnight. When ready to bake, dilute soup with the 1/2 cup milk and pour over casserole. Bake at 300 degrees for 1 1/2 hours.
