Best Sausage And Egg Casserole Recipes

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 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.

SPINACH, SAUSAGE, AND EGG CASSEROLE

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.

EGG AND SAUSAGE 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 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.

SAUSAGE, POTATO, AND EGG CASSEROLE

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.

GRITS, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
• 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 bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
• Bake in the preheated oven until set, 45 to 60 minutes.

BREAKFAST SAUSAGE AND EGG CASSEROLE

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.

SAUSAGE, EGG AND CHEESE CASSEROLE

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.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

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.

HASH BROWN, EGG, SAUSAGE, AND GRAVY CASSEROLE

Steps:

• 1. Bag of Hash browns Any Sausage you like sautéed with onions & a little poultry seasoning 6 Eggs 1 packet Country style White Gravy (prepared, as directed on package)
• 2. Saute sausage until browned. Add onion and cook for a few mins. Add Hash browns add poultry seasoning or any spice u like (cayenne) Mix everything well and cook until the hash browns are cooked (and somewhat browned)
• 3. In a bowl add 6 eggs and 1/2 cup of water (or milk) parsley, s+p to taste. Can also add a handful or parsley. Beat the eggs well and then a little at a time add the potato mixture stirring well so the eggs don't cook in the bowl.
• 4. Put potato mixture in a sprayed 9x13 pan. Top with prepared White Gravy (directions are on package) I added some scallions to the gravy.
• 5. Bake 375 for 45 mins and add some cheese for the top. Bake for another 15 mins or until cheese is melted and casserole is done. (Depending on how your oven temperature is)

POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
• Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
• Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

PORK SAUSAGE AND EGG CASSEROLE

Steps:

• Cook sausage and drain grease.
• In large bowl, beat eggs and stir in the milk.
• Add the sausage, hash browns, cheese, salt and pepper.
• Pour the mixture into 2 well greased round 2 qt pyrex bakeware casserole dishes uncovered, dividing them equally.
• Bake at 350 degrees for approximately 45 minutes or until a knife inserted comes out clean.

CHEESY SAUSAGE AND EGG KETO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sausage links in a skillet and cover with cold water. Cook over medium-high heat just until water reaches a gentle simmer, 6 to 8 minutes. Remove sausages to a plate, drain the skillet, and add 1 tablespoon oil. Heat oil over medium-high heat. Add sausages and cook until browned on all sides, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages, allow to cool, and slice into 1/2-inch slices. Transfer to a large bowl.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat. Add celery and onion and cook until onion is soft and translucent, about 5 minutes. Transfer to the bowl with the sausage. Add diced tomatoes, eggs, spinach, parsley, bouillon, garlic salt seasoning, black pepper, crushed pepper, and all-purpose seasoning. Mix until combined and transfer to a 9x13-inch glass baking dish. Sprinkle Cheddar cheese generously over the top.
• Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole for an additional 5 minutes until cheese is crispy.

BISQUICK EGG, SAUSAGE AND MUSHROOM CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking pan.
• In a bowl stir together Bisquick mix with milk and 4 tablespoons mayo; whisking vigorously to combine; spread into the baking dish (the batter will be thick).
• In a skillet brown the sausage, onion and garlic with 3 tablespoons oil; (crumbling the sausage with a wooden spoon as it browns)season with pepper to taste.
• Sprinkle the sausage mixture evenly over the Bisquick batter in the baking dish, then sprinkle the sliced mushrooms over the sausage mixture.
• In a bowl whisk eggs with 1/3 cup mayonnaise and chilies until well blended.
• Add in the shredded cheese; mix to combine, then spoon over the meat (you don't have to cover completely).
• Sprinkle with grated Parmesan cheese.
• Bake for about 35-40 minutes.

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
• Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE

Steps:

• Preheat oven to 375.
• Butter 13x9x2 glass baking dish.
• Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
• Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
• Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
• Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
• Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

EGG AND SAUSAGE BREAKFAST CASSEROLE

Steps:

• Brown the sausage.
• Lightly grease 8x8 glass pan.
• Mix the sausage, hashbrowns, cheese in 8x8 pan.
• In a large bowl mix the eggs, milk, dry mustard, salt and pepper.
• Poor egg mixture into 8x8 pan.
• Cover with tin foil.
• Refigerate for 8 hours or overnight.
• Preheat the oven at 375.
• Bake at 375 for 35 minutes.
• Remove tin foil.
• Bake for another 35-45 minutes until the middle is cooked through and isn't runny when jiggled.

K-DUB'S 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, 5 to 7 minutes. Drain and discard any excess grease.
• Beat eggs, milk, salt and ground mustard in a large bowl.
• Stir Cheddar cheese and sausage into the egg mixture.
• Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
• Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
• Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.

EGG AND SAUSAGE CASSEROLE

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture. , Transfer to a greased 11x7-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until a knife inserted in the center comes out clean.