WEEKEND SEASONED RISE AND SHINE SAUSAGE CASSEROLE (BREAKFAST BAK
This is recipe originally from Jimmy Dean. It is similar to the Rise and Shine casserole listed on this site but is seasoned and includes the bread too. Perfect for a weekend breakfast or brunch or for a holiday or birthday morning. It is somewhat labor intensive in that you have to remember to refridgerate it but not too long and take it out before baking for an hour but not longer than 2 and you have to let it sit when you really just want to eat it right away. But it takes a lot of the prep out of chopping etc. So check it out.Thus preparation time includes refrigeration time, prep and letting it sit after baking. Serve this to family and friends. Enjoy. ChefDLH
Provided by ChefDLH
Categories Breakfast
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Using about 1 tablespoon butter or margarine, grease the bottom and sides of a 3-quart casserole dish. Layer bottom only of casserole dish with white bread; bread should touch but not overlap. Pour package of Jimmy Dean Skillets on top of bread, evenly distribute from side to side. Cover with 1 1/2 cup cheese.
- Mix eggs, cream, paprika, black pepper, red pepper, dry mustard and Worcestershire Sauce together. Pour on top of Skillet mixture. Top with remaining cheese.
- Cover and refrigerate 8 hours (overnight is okay). Take out of the refrigerator at least 1 hour prior to cooking. (no more than 2). Bake 1 hour at 350°. Let casserole should stand 15 - 20 minutes before serving.
SAUSAGE BREAKFAST CASSEROLE
Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.
Categories brunch breakfast brunch comfort food main dish
Time 1h15m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
- Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
- Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
- Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.
BREAKFAST SAUSAGE CASSEROLE
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
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.
COUNTRY SUNDAY BREAKFAST CASSEROLE
A one-dish casserole with all of your Sunday morning favorites.
Provided by bmatheson
Categories Breakfast and Brunch Potatoes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.
- Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.
- Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
- Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 13.3 g, Cholesterol 204.1 mg, Fat 29.5 g, Fiber 1 g, Protein 21.7 g, SaturatedFat 13.1 g, Sodium 790.3 mg, Sugar 2.2 g
BREAKFAST CASSEROLE WITH SAUSAGE
I have had this breakfast casserole with sausage every Christmas for as long as I remember. It has been in our family cookbook for years and years. It's amazing.
Provided by Jenna L. Annas
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch casserole 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 to the prepared casserole.
- Mix milk, Cheddar cheese, eggs, bread cubes, dry mustard, and salt together in a large bowl. Pour over the sausage. Cover and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake casserole, uncovered, until a knife inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 8.2 g, Cholesterol 181.5 mg, Fat 20.6 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 873.3 mg, Sugar 3.8 g
SARAH'S FABULOUS BREAKFAST SAUSAGE SEASONING
I love sausage, I'll eat it at breakfast and I'm known to put sausage in my chili, as well as blends of sausage and turkey, sausage and beef, and sausage and veal. This seasoning blend works beautifully with a combination of ground pork and ground turkey.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 10
Number Of Ingredients 9
Steps:
- Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Store in an airtight container in a cool, dark place.
Nutrition Facts : Calories 3.2 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 465.4 mg, Sugar 0.2 g
RISE AND SHINE BREAKFAST CASSEROLE
This recipe is a cross between a traditional breakfast casserole and a tater tot casserole. So good! It's savory and makes for a hearty breakfast. All of the work is done the night before. The best part is just having to pop it in the oven in the morning. This feeds a nice sized family and would be great on a holiday morning when...
Provided by Holly Watson
Categories Breakfast
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Spray a large casserole dish with non-stick spray.
- 2. Tear the 6-12 slices of bread into pieces about the size of a half-dollar. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set aside.
- 3. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease. **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
- 4. Spread the meat generously over the bread, making sure the meat is evenly distributed. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set aside.
- 5. Bake tater tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
- 6. In a medium/large bowl, crack 8 eggs (if making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork. Add 2 1/2 cups milk and 1/2 cup heavy cream to the egg mixture and whisk well. Season to taste with salt and pepper. **Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk.***
- 7. Pour egg/milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
- 8. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
- 9. Cover with foil and let refrigerate overnight. (You don't necessarily have to do this step but it makes the casserole a hundred times better! Really easy to make it the night beforehand and just pop it in the oven in the morning!)
- 10. Remove from refrigerator. Remove tin foil. Bake at 350 degrees for 45-60 minutes depending on your oven. **Note: You can always put the foil back over the dish to prevent premature browning/burning.**
- 11. Let cool for about 5 minutes before serving. Enjoy! :)
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