BREAKFAST CASSEROLE WITH SAUSAGE AND CREAM CHEESE RECIPES

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SAUSAGE BREAKFAST CASSEROLE - HOW TO MAKE BREAKFAST CASSER…



Sausage Breakfast Casserole - How to Make Breakfast Casser… image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    breakfast    brunch    comfort food    main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

Butter or nonstick spray

1 lb.

breakfast sausage, such as Jimmy Dean

4

scallions, chopped, white and green parts divided

1

red bell pepper, chopped

10

eggs

1 1/4 c.

heavy cream 

1 tbsp.

Dijon mustard

2 tsp.

hot sauce, optional

1 1/2 tsp.

salt

1 tsp.

black pepper

2 c.

shredded sharp cheddar cheese, divided (8oz package)

1

30 oz package of frozen, shredded hash browns, thawed 

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.

SAUSAGE BREAKFAST CASSEROLE - HOW TO MAKE BREAKFAST CASSEROLE



Sausage Breakfast Casserole - How to Make Breakfast Casserole image

Everyone should have an easy make-ahead breakfast casserole in their back pocket. This sausage and egg bake is a no-fuss crowd-pleaser.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    breakfast    brunch    comfort food    main dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

Butter or nonstick spray

1 lb.

breakfast sausage, such as Jimmy Dean

4

scallions, chopped, white and green parts divided

1

red bell pepper, chopped

10

eggs

1 1/4 c.

heavy cream 

1 tbsp.

Dijon mustard

2 tsp.

hot sauce, optional

1 1/2 tsp.

salt

1 tsp.

black pepper

2 c.

shredded sharp cheddar cheese, divided (8oz package)

1

30 oz package of frozen, shredded hash browns, thawed 

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.

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