Breakfast Casserole Recipes With Sausage Food

BREAKFAST CASSEROLE WITH SAUSAGE

Ingredients:

• cooking spray
• 1 ½ pounds bulk Italian sausage
• 3 cups milk
• 1 ½ cups shredded Cheddar cheese
• 9 large eggs, beaten
• 3 slices bread, cubed
• 1 ½ teaspoons dry mustard
• 1 teaspoon salt

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.

SAUSAGE VEGGIE BREAKFAST CASSEROLE

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 4 ounces breakfast sausage
• 4 ounces sliced cremini mushrooms
• 1 small leek, cleaned and chopped
• 1 clove garlic, grated
• 1/2 red bell pepper, seeded and diced
• 1/4 teaspoon hot paprika
• Pinch of ground mustard
• Kosher salt and freshly ground black pepper
• 8 ounces frozen chopped spinach, thawed and squeezed out
• 4 large eggs
• 1 to 2 dashes hot sauce
• 3 ounces Gruyere cheese, grated
• Nonstick cooking spray, for the ramekins

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
• In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
• Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.

SUSIE'S BREAKFAST CASSEROLE

Ingredients:

• 6 eggs, beaten
• 1 cup milk
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• cooking spray
• 3 slices bread, torn in pieces
• 1 (12 ounce) package cooked breakfast sausage
• ½ cup Monterey Jack cheese
• ½ cup shredded Cheddar cheese

Steps:

• Whisk eggs, milk, salt, and black pepper together in a bowl.
• Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
• Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.