POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE
An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 18 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 646.2 mg, Sugar 2.2 g
BREAKFAST CASSEROLE WITH EGGS, POTATOES AND SAUSAGE
This breakfast casserole with eggs, potatoes and sausage is a perfect dish to serve for any meal, even beyond breakfast and brunch. It combines nutrient-dense eggs with spiced Italian sausage, oozy cheese, and sweet bell peppers for a tasty, balanced meal.
Provided by LeelaLicious
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Cook the potato dices in salted boiling water for about 5 minutes. Drain and let cool.
- Remove casings from sausage, unless you are making your own mix like me. Heat a large skillet to medium-high and cook the sausage until browned. Break it up in the process. Remove from skillet with a slotted spoon. Leave 1 tablespoon of grease.
- Cook the onion and red pepper in the sausage grease for about 5 minutes. Add the garlic and cook a couple more minutes. Fill into a large baking dish (9x13 inches) together with sausage and potato dices.
- In a large bowl, whisk together the eggs, milk and black pepper. Add 1.5 cups of the shredded cheese and stir to combine everything. Pour into the baking dish.
- Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.
- Let the breakfast casserole rest for a few minutes. Add sliced green onion and serve hot.
Nutrition Facts : Calories 422 kcal, Carbohydrate 44.7 g, Protein 29.6 g, Fat 14 g, Cholesterol 198 mg, Sodium 1228 mg, Fiber 3.4 g, Sugar 7.8 g, ServingSize 1 serving
CHEESY SAUSAGE AND POTATO BREAKFAST CASSEROLE
A delicious crowd-pleaser for brunch. Can also be made the night before and refrigerated, then baked in the morning.
Provided by MATTOON250
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9x13-inch pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage.
- Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture.
- Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top.
- Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 18 g, Cholesterol 225.8 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 11.7 g, Sodium 772.7 mg, Sugar 2.4 g
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
SAUSAGE, POTATO AND EGG SKILLET
A fast and hearty meal that's terrific anytime of the day. The variations are only limited by your imagination.
Provided by Steve_G
Categories Pork
Time 50m
Yield 1 ten inch skillet, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
- Stir as required.
- While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
- After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
- Remove potatoes from pan and add to reserved sausage.
- Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.
- While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
- Return potatoes and sausage to pan, mix well with onion and garlic.
- Season with salt and pepper.
- Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
- Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.
- Serve with hot sauce and toast.
- •Variations:.
- Add mushrooms, green pepper, red pepper and sauté with the onions.
- Season the egg mix with hot sauce, replace half-and-half with yogurt.
- Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
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