Breakfast Casserole Easy Sausage Recipes

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
• Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
• Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a medium baking dish.
• Cook and stir sausage in a medium skillet over medium heat until evenly browned and broken up.
• Remove sausage to a separate plate.
• Add the butter to the same skillet and replace over medium heat.
• Add the package of diced potatoes.
• Cook and stir until lightly browned and slightly crispy on the outside.
• Place the potatoes in the prepared baking dish.
• Sprinkle with half of the seasoning salt and pepper.
• Cover with the sausage.
• Sprinkle the cheese over all.
• Pour the eggs over the top.
• Finish with the rest of the seasoning salt and pepper.
• Bake 30 minutes in the preheated oven, or until the eggs are fully cooked.
• If the dish has been refrigerated and is cold, it can take up to an hour to bake.

Steps:

• Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
• Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
• Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Steps:

• Brown the sausage and drain.
• In a greased 9x13 inch cake pan, sprinkle the hashbrowns, then sausage, onion, green peppers, and 1/2 cheese.
• Mix the eggs until scrambled and pour over the hashbrown mixture in cake pan.
• Fork the ingredients together.
• Bake at 350* for 30 minutes, checking to see if done in the center.
• Sprinkle the remaining cheese over the top and put back in the oven until melted.
• This can be done the night before and put in the refrigerator overnight.
• You may need to cook a little longer, though.
• You can be creative, substitute ham for the sauasage.
• or pepper jack cheese for the cheddar.

Steps:

• Heat oven to 375.
• Add the sausage to a medium saute pan. Cook over medium-heat until browned, crumbling the sausage with a spoon as it cooks.
• Remove sausage with a slotted spoon and transfer to a large mixing bowl.
• Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest.
• Add the onion and red pepper to the saute pan and saute for 5 minutes until cooked.
• Add the garlic and saute for an additional 2 minutes or until fragrant.
• Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and vegetables. Stir to combine.
• In a separate bowl, whisk together the eggs, milk, and black pepper until combined.
• Then add them to the hash brown mixture and stir to combine. Pour the mixture into a baking dish, and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes.
• Then remove the aluminum foil and bake for an additional 10 to 15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.

Steps:

• In a large skillet, cook sausage and onion, breaking up sausage with a spatula.
• When sausage is cooked through, drain off excess fat.
• In an 8x8x2" square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
• In a bowl, combine eggs, milk, and pepper.
• Pour egg mixture over cheese.
• Bake, covered in a 350 oven for 45 to 55 minutes or until a knife inserted near center comes out clean.
• Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
• Cut into squares.
• Serve with salsa, if desired.

Steps:

• Brown sausage. Drain.
• Grease a 13x9 pan. In the pan, mix together the melted butter and frozen hash browns. Smooth into bottom layer.
• In another bowl, mix together the sausage, eggs, onion, cheddar and cottage cheese.
• Pour mixture over the hashbrowns.
• Bake for an hour at 375 degrees. It's done when a toothpick comes out clean.