SAUSAGE BREAD BREAKFAST CASSEROLE RECIPES

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BREAKFAST SAUSAGE BREAD RECIPE: HOW TO MAKE IT



Breakfast Sausage Bread Recipe: How to Make It image

Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

2 loaves (1 pound each) frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound bulk spicy pork sausage
1-1/2 cups diced fresh mushrooms
1/2 cup chopped onion
3 large eggs, divided use
2-1/2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Steps:

  • Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.
    Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

Nutrition Facts : Calories 102 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 176mg sodium, CarbohydrateContent 8g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

BREAKFAST SAUSAGE CASSEROLE RECIPE | TRISHA YEARWOOD ...



Breakfast Sausage Casserole Recipe | Trisha Yearwood ... image

Trisha Yearwood's Breakfast Sausage Casserole recipe is the easiest make-ahead breakfast. Just top cubed white bread with sausage, eggs, cheese and half-and-half and store in the fridge until you're ready to eat, then pop in the oven and you've got breakfast for a crowd.

Provided by Trisha Yearwood

Categories     main-dish

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

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.

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