Best Easy Sausage And Eggs Recipes

EASY SAUSAGE AND EGGS

Easy Sausage and Eggs image

Make and share this Easy Sausage and Eggs recipe from Food.com.

Provided by Kaleen1

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb hillshire farm smoked sausage, sliced 1/4 inch
8 eggs, beaten
half cup shredded cheddar cheese

Steps:

Heat a big, non stick skillet and sautee the sausages until brown.
Throw in the eggs and scramble them up.
When the eggs are cooked, top with cheese and tent with foil.
Serve.

EASY BREAKFAST CASSEROLE WITH SAUSAGE, HASHBROWNS, AND EGGS

Easy Breakfast Casserole With Sausage, Hashbrowns, and Eggs image

Delicious, delicious, delicious. Recipe courtesy of www.gimmesomeoven.com. Serving size is estimated.

Provided by AmyZoe

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Italian sausage
1 medium white onion, peeled and diced
3 garlic cloves, minced
1 red bell pepper, cored and diced (or a jar of roasted red peppers drained and diced)
6 eggs
1/3 cup milk
20 ounces frozen hash browns, thawed
2 cups shredded cheddar cheese or 2 cups mozzarella cheese
1/4 teaspoon fresh ground black pepper

Steps:

Heat oven to 375. Add the sausage to a medium saute pan. Cook over medium high heat until browned, crumbling the sausage with a spoon as it cooks.
Remove sausage with a slotted spoon and transfer to a large mixing bowl.
Reserve about 1 tablespoon of sausage grease from the saute pan, discarding the rest.
Add the onion and pepper to the saute pan and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. If you are using the jarred red peppers, wait to stir them until after the garlic.
Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
In a separate bowl, whisk together the eggs, milk, and black pepper until combined. Then add them to the hashbrown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese.
Cover with aluminum foil and bake for 30 minutes and then remove foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions if desired.

Nutrition Facts : Calories 357.2, Fat 24.7, SaturatedFat 10.7, Cholesterol 135.3, Sodium 629.4, Carbohydrate 17.4, Fiber 1.4, Sugar 2.1, Protein 17

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