THE BOMB SAUSAGE EGG CASSEROLE WITH SECRET PARTY INGREDIENTS
This riff on the sausage/egg casserole was born tonight and caused us to fall off our chairs. Caught lightning in a bottle with this so will notate exactly what I did. NOTE: there are many recipes with a number of these basic ingredients. Since there were a few new elements, significantly varied portions and particular techniques used, I'm listing it as a separate recipe.
Provided by kchrisfox
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- -preheat oven to 360.
- two parts to this prep; the sausage mix prep and the egg mix prep.
- THE SAUSAGE MIX.
- -break sausage into small pieces and begin to brown in 1 tablespoon of the olive oil, never more than medium heat.
- -after about five minutes, push sausage to one side.
- -add chopped onion and crushed garlic to other side of pan; add basil leaves, torn into small, dime-size pieces; place this side of the pan directly over the heat to start the onions on their way. Keep it moving and keep heat low so the garlic doesn't burn.
- -add some fresh crushed black pepper and dashes of kosher salt.
- -once onions start to soften and brown a bit, mix in with sausage.
- -continue to mix and modulate heat from medium to low, careful not to burn the meat, until sausage is brown. Turn off heat.
- THE EGG MIX.
- -beat the five eggs.
- -add milk and half & half.
- -add lightly toasted and cubed Brownberry's Oatnut bread [if you don't have this, what you should know is it's full-bodied and has a slight sweetness, as well as the obvious texture from, well -- oats and nuts.this is a major flavor/texture secret in the final tasting].
- -add 2/3 cup of shredded cheddar cheese.
- -add dried mustard and some more pepper.
- COMBINING.
- -2tsp of olive oil rubbed into bottom/sides of 2 inch deep/9 inch diameter ceramic baking dish.
- -sausage mixture into bottom of dish.
- -add egg mixture over the top.
- -spread remaining 1/3 cup cheddar cheese over the top.
- -more crushed black pepper and and couple dashes of paprika dusted over the top.
- ---***** I forgot to add a little baking powder to this to keep the egg fluffy. Will add a teaspoon next time******.
- BAKE.
- -45 minutes at 360 degrees, fork test in center comes out clean.
- -let set for 5 minutes and serve!
- You're welcome!
SAUSAGE EGG CASSEROLE
This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.
Provided by AmyZoe
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
- Cool. Drain and crumble.
- Butter bread.
- Place in a casserole, buttered side down.
- Sprinkle sausage on bread.
- Cover with cheese.
- In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
- Pour over top of cheese. Let set, refrigerated, for 8 hours.
- Bake at 350 for about 40 minutes or until set and lightly browned.
- Garnish with tomato slices and pepper rings.
SAUSAGE AND EGG CASSEROLE
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona
Provided by Taste of Home
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.
Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
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