Cheese And Sausage Breakfast Casserole Recipes

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CHEESY SAUSAGE BREAKFAST CASSEROLE



Cheesy Sausage Breakfast Casserole image

Provided by Virginia Willis

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 12

1 onion, chopped
1 bell pepper, cored, seeded and chopped
2 cloves garlic, very finely chopped
6 large eggs
21/2 cups milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
12 ounces white bread, cubed (about 1/2 loaf)
1/2 cup grated Cheddar cheese (about 2 ounces)
Coarse salt and freshly ground black pepper
2 teaspoons canola oil, plus more for the dish
1/2 pound pork or turkey country sausage, casings removed

Steps:

  • In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
  • Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
  • Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
  • Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

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.

CHEESE AND SAUSAGE BREAKFAST CASSEROLE



Cheese And Sausage Breakfast Casserole image

Make and share this Cheese And Sausage Breakfast Casserole recipe from Food.com.

Provided by DIryshe

Categories     Breakfast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 slices white bread, cut into cubes
1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk (do not use nonfat or lowfat)
2 teaspoons dry mustard
1 teaspoon salt
pepper

Steps:

  • Grease 9x13 inch glass baking dish.
  • Place bread cubes in prepared dish.
  • Top with sausage and cheese.
  • Beat together eggs, milk, mustard and salt.
  • Season with pepper.
  • Pour egg mixture over sausage mixture.
  • Preheat oven to 350 degrees.
  • Bake casserole until puffed and center is set, about 50 minutes.
  • Cut into squares and serve.

CHEESE GRITS & SAUSAGE BREAKFAST CASSEROLE



Cheese Grits & Sausage Breakfast Casserole image

I can't resist this breakfast casserole. It brings all of my favorites into one dish: creamy grits, tangy cheese, rich eggs and flavorful sausage. It's the perfect alternative to traditional breakfast casseroles. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

2 pounds bulk Italian sausage
2 cups water
2 cups chicken broth
1/2 teaspoon salt
1-1/4 cups quick-cooking grits
1 pound sharp cheddar cheese, shredded
1 cup 2% milk
1-1/2 teaspoons garlic powder
1 teaspoon rubbed sage
6 large eggs, beaten
Paprika, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large saucepan, bring the water, broth and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat. Add the cheese, milk, garlic powder and sage, stirring until cheese is melted. Stir in sausage and eggs. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika if desired., Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 496 calories, Fat 35g fat (17g saturated fat), Cholesterol 201mg cholesterol, Sodium 1173mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

SIMPLE SAUSAGE CASSEROLE



Simple Sausage Casserole image

This very simple casserole is made with sausage, cream cheese, and crescent roll dough. If you have hectic mornings, you can bake it at night and just cut and reheat portions the next morning in the microwave.

Provided by MOM3TCB

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 6

Number Of Ingredients 3

1 pound bulk pork sausage
8 ounces cream cheese, softened
2 (8 ounce) cans refrigerated crescent rolls

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
  • Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
  • Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 30.9 g, Cholesterol 84.9 mg, Fat 45.4 g, Protein 18.4 g, SaturatedFat 17.9 g, Sodium 1373.6 mg, Sugar 5.4 g

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